Asian Baby Back Ribs

45 Min.
150 Min.
4
Ingredients
pounds baby back ribs, cut into 2 bone sections
2½ pounds baby back ribs, cut into 2 bone sections
2
tablespoons Better Than Bouillon® Roasted Chicken Base
2 tablespoons Better Than Bouillon® Roasted Chicken Base
2
tablespoons creamy peanut butter
2 tablespoons creamy peanut butter
1
tablespoon granulated sugar
1 tablespoon granulated sugar
1
tablespoon minced garlic
1 tablespoon minced garlic
1
teaspoon soy sauce
1 teaspoon soy sauce
1
teaspoon minced ginger
1 teaspoon minced ginger
½
teaspoon crushed red pepper
½ teaspoon crushed red pepper
1
tablespoon orange zest
1 tablespoon orange zest
½
cup freshly squeezed orange juice
½ cup freshly squeezed orange juice
3
tablespoons honey
3 tablespoons honey
½
cup chopped roasted peanuts
½ cup chopped roasted peanuts
Directions
  1. Preheat the oven to 500 °F.
  2. Mix the chicken base, peanut butter, sugar, garlic, soy sauce, ginger, red pepper, orange zest, and orange juice in a large mixing bowl. Add the ribs to the bowl and toss to coat.
  3. Place the ribs into a deep baking pan lined with aluminum foil.
  4. Place the baking pan directly into the oven and bake for 10 minutes. Lower the heat to 200 °F. Carefully remove the pan from the oven and cover tightly with aluminum foil. Bake for 2 hours more.
  5. Heat the honey on low in the microwave.
  6. Remove the ribs from the oven, carefully remove the foil and brush the ribs with the warmed honey.
  7. Turn the oven to broil and place the baking pan back into the oven and bake the ribs for 4 - 5 minutes or until caramelized.
  8. Remove the baking pan from the oven and sprinkle the ribs with the roasted peanuts. Serve immediately.

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