Asian baby back ribs from The New Basics Cookbook (page 553) by Julee Rosso and Sheila Lukins

  • scallions
  • dry sherry
  • soy sauce
  • rosemary
  • fresh ginger
  • honey
  • tomato ketchup
  • baby pork back ribs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate ribs overnight.

  • Laura on January 24, 2011

    Pg. 553. This dish had good flavor, but the cooking instructions really need to be revised. At an oven temperature of 400 degrees, the sugary marinade began to burn well before the halfway point. I had to lower the heat significantly and pull the meat out well before the stated time of 1-1/4 hours. Fortunately, the meat was cooked adequately at that time. Unfortunately, I don't think I can salvage the pan that I cooked it in -- there is a thick layer of burned marinade that I doubt I can remove. I won't be making this again, but if I did, I'd significantly lower the oven temperature, cook longer, and not baste until the very end.

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