Monday, November 7, 2011

Cilantro-Garlic Baby Back Ribs

I'm a big fan of smoked meat and was always under the impression that good ribs couldn't be cooked "indoors" until I tried a slow-roasting method. I have several different rubs and marinades that I like to use for pork ribs but this one is quickly becoming a favorite!

3 cloves garlic, minced
1 cup fresh cilantro, coarsely chopped
1 Tbsp. sugar
1 cup soy sauce
1/2 cup Asian sweet chili sauce
1/4 cup vegetable oil
1 rack pork back ribs, cut into 2 bone portions

In a blender or food processor combine garlic, cilantro, and sugar; blend or process until ingredients form a paste. Add soy sauce, sweet chili sauce, and vegetable oil. Pulse until well combined. Pour the mixture over the ribs in a large baggie, turning ribs to coat well. Cover and refrigerate overnight (I've marinated them for two nights and they tasted great!)

Preheat oven to 250 degrees. Transfer ribs to a 9×13 baking dish and pour sauce over ribs. Cover tightly with foil and bake 3 hours. Pre-heat grill. Shake excess juices off ribs and grill about 3-4 on both sides to char them a little (carefully, because they should be fall-apart tender at this point). Serves 2. Enjoy!

This recipe was in Better Homes & Gardens Magazine. 

1 comment:

  1. Dear Mrs. Michaels,

    Can't wait to try out the ribs tonight, along with the roasted sweet potatoes! Yummy! Nothing says autumn like the smell of cinnamon roasting in the oven... Is anyone else's mouth watering yet??