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BAKE
RIBS WITH ASIAN
BARBECUE SAUCE
Function: BAKE
Temperature: 180˚C/360˚F
Cooking Time: 25 minutes
Convection Fan: ON
Makes: 2 racks of ribs
INGREDIENTS
2 racks back ribs
L cup Plum sauce
½ cup Hoisin sauce
¼ cup Low sodium soya sauce
¼ cup Oyster sauce
¼ cup honey
2 tablespoons ginger, grated
2 garlic cloves, minced and peeled
2 tablespoons sesame oil
2 tablespoons cider vinegar
1 tablespoon orange rind
1 teaspoon Tabasco Hot Pepper sauce (optional)
METHOD
1. Bring a large pot of water to a boil.
Prepare the ribs by trimming visible fat.
2. Remove the white membrane from the
underside of the rack by pulling it from
one side and tearing it off. To get a
better grip, use a paper towel. Removing
this membrane allows the marinade to
penetrate through the meat. Repeat with
second rack of ribs.
3. 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 45 minutes. This process will
draw out the fat.
4. Remove ribs from the water using a set of
tongs, and rinse under cool running water.
Cut the ribs into single or double-bones.
5. Place cooled ribs in a re-sealable plastic
bag. Combine all of the remaining
ingredients to make the marinade and
pour O of the marinade into the bag.
Close the bag and rub the marinade
around each rib. Refrigerate for at least 4
hours or up to 24 hours.
6. Remove the ribs from the plastic bag and
discard marinade. Place the ribs on the
grill rack inserted in the baking pan. Set
the wire rack in the bottom rack height
position and turn the function dial until
the indicator on the LCD screen points
to the BAKE setting.
7. Set the oven temperature at
180˚C/360˚F for 30 minutes. Press the
START/CANCEL button to activate.
8. Ten minutes before the ribs are done,
baste with remaining marinade.