Chinese-style baby back ribs with ginger-scallion barbecue sauce from License to Grill: Achieve Greatness at the Grill With 200 Sizzling Recipes by Chris Schlesinger and John Willoughby

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

Accompaniments: Grilled plums with spicy hoisin glaze; Ginger-scallion fried rice; Pungent carrot and cucumber salad with ginger and garlic; Mai Tai pie

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

  • IowanCorn on August 01, 2022

    Did a few substitutions, because I had them. Used St. Louis cut pork ribs, because that was what was on sale, long pepper for peppercorns and rice vinegar for white vinegar because I had them and skipped the scallions because there was plenty of flavors going on, The instructions on how to build a fire in a Weber to add smoke to the dish was extremely useful, and as I had plenty of wet rub, I used it as a mopping sauce at the 22 minute marks when I was making sure the fire was hot enough. A wonderful tasting rib, and using the long pepper added a couple of extra flavor profiles, so if you can find it, I would highly recommend using it in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.