Best Chinese Baby Back Ribs
570 mins (prep 480, cooking 90)
15 ingredients
4-6 servings
From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). I used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough.

Categories:  easy , main-dish , meat , pork , appetizer , pork-rib ,
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Serving Size (134.41 g)
Servings 4
Amount per Serving
Calories 225.16 Calories from Fat 20.34
% Daily Value *
Total Fat 2.26g 13.9%
Saturated Fat 0.39g 7.79%
Trans Fat 0.0g %
Cholesterol 1.77mg 2.37%
Sodium 962.85mg 160.47%
Total Carbohydrate 49.67g 66.22%
Dietary Fiber 2.55 g 40.82%
Sugars 34.59 g %
Protein 2.95g 23.62%
Vitamin A 595.77IU% Vitamin C 5.48mg%
Calcium 46.03mg% Iron 1.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plum sauce, oyster sauce, dark soy sauce, chinese rice wine, dark sesame oil, asian chili sauce, grated orange zest