A Word From The Cook
“Curing the rib meat with salt and sugar is the secret behind these succulent Babyback Ribs. Asian style glaze makes them perfect for a Tiki party, or anytime!”
2.5 Hours (Marinate for at least 2 hours and up to 4)
Serves 6 as a main dish, or 12 as an appetizer.
- 1/2 Cup sugar
- 1 Tablespoon salt
- 2 Racks pork baby-back ribs (approximately 4 pounds)
- For Glaze
- 1/2 Cup Hoisin sauce
- 1/4 Cup soy sauce
- 1/4 Cup Thai-style sweet chile sauce
- 2 cloves garlic, minced
- 2 Tablespoons sugar
- 1 Teaspoon toasted sesame oil
- 1/2 Teaspoon freshly ground pepper
- Optional Garnish
- 1/4 Cup sesame seeds, toasted
- Find more Asian-Fusion recipes in our Terrific Tiki Party menu
- Adapted from Trader Vic's original Barbecued Spareribs.
Step 1 – Cure the Ribs
In a large bowl or zip lock bag, combine salt and sugar.
Cut the racks in half so they fit into the container.
Add ribs to salt/sugar mixture and toss to distribute evenly over the meat.
Let stand, refrigerated, for 2-4 hours. As sugar dissolves, pork will turn bright pink.
Step 2 – Prepare Glaze
Combine glaze ingredients, and whisk until smooth. Cover and refrigerate until ready to use.
Step 3 – Grill and Serve!
Heat grill to medium-hot about 350 degrees.
Grill the ribs, turning and brushing the glaze over them as they cook.
Ribs should be grilled for about 25 minutes and glaze should turn dark golden brown.
Transfer ribs to a cutting board and allow to rest about 10 minutes before you cut into individual ribs.
Sprinkle with toasted sesame seeds and serve, hot, or at room temperature.