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RECIPES
RIBS WITH ASIAN
BARBECUE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 25 minutes
Yield: 1 rack of ribs
INGREDIENTS
¹⁄³ cup (80 ml) plum sauce
½ cup (125 ml) hoisin sauce
¼ cup (60ml) low sodium soy sauce
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) honey
2 tablespoons (30 ml) minced ginger
2 cloves of garlic, minced
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) cider vinegar
1 tablespoon (15 ml) orange rind
1 teaspoon (5 ml) hot pepper sauce
(optional)
1 rack of pork back ribs
METHOD
PREPARE THE MARINADE
1. In a medium sized bowl, combine plum
sauce, hoisin sauce, soy sauce, oyster
sauce, honey, ginger, garlic, sesame oil,
cider vinegar, orange rind, hot pepper
sauce (optional). Refrigerate until ready
to use.
2. Bring a large pot of water to a boil.
Prepare the ribs by trimming visible fat.
3. Remove the white membrane from the
underside of the rack by pulling it from
one side and tearing it off. Removing
the membrane allows the marinade to
penetrate through the meat.
4. Once the water begins to boil, gently
place the ribs into the boiling water.
Turn the heat to medium/low and boil
the ribs for 25-30 minutes. This process
will draw out the fat.
5. Remove the ribs from the water using
a set of tongs, and rinse under cool
running water. Cut the ribs into single or
double-bones.
6. Reserve ½ cup of the marinade for
basting. Place the ribs into the remaining
marinade and toss to coat. Refrigerate
and marinate from 4 to 24 hours.
7. Remove the ribs from the bowl and
discard marinade. Place the ribs on the
Breville broil tray with the baking pan
underneath.
8. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 30
minutes. Press the START/CANCEL
button to activate.
9. Ten minutes before the ribs are done,
baste with remaining marinade.