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Oriental baby back ribs


Traditionally American with an Eastern flavor. This dish must be made ahead of time.


1⁄2 c soy sauce
1⁄4 c sherry
1 T ginger
2 T sugar
3 clv garlic
3 lb pork (baby back ribs)


Cook potatoes and carrots in a large uncovered pot or kettle of boiling water for 12 minutes.

Using a slotted spoon to reserve the water, transfer the vegetables into a bowl, cover and refrigerate.

Place ribs into the water, reduce heat to a simmer, and allow to cook for 30 minutes.

Combine the remaining ingredients in a bowl. Divide between two self sealing plastic food storage bags and set aside.

Drain the ribs very well, divide them evenly into the food storage bags with the sherry mixture.

Lay the bags flat and refrigerate for 4-48 hours. Turning the bags over occasionally.

Place the ribs on an oiled grill over white hot coals. Reserve the marinade.

Grill 4 minutes, turn and brush on more marinade.

Place the vegetables on the grill and brush with the marinade.

Cook for 8 minutes, turning everything once after 4 minutes, and brushing on more of the marinade.

Total time
4 hours, 45 minutes
Cooking time
Preparation time
4 servings
  • A rack of barbecued pork ribs.


American and Oriental fusion

moderate, grill
main course, dinner
American food recipes
Food in U.S.A.