Marinated Baby Back Ribs

Marinated Baby Back Ribs

Judy Ann Santos-Agoncillo

Marinated Baby Back Ribs  (Photo by Raymund Isaac. reposted with permission from Anvil Publishing)

Marinated Baby Back Ribs  (Photo by Raymund Isaac. reposted with permission from Anvil Publishing)

During parties, nakakatuwa lang mag-serve ng food na madudumihan ang mga kamay ng guests. Ang sarap lasapin ng meat sa ribs especially when it falls off the bones. May urge ka to lick your hands because of the sauce. For this recipe, layers of flavors, such as coffee, chili sauce, beer and orange, plus grilling and roasting make these super smoky and super tender baby back ribs one of the best my friends and I have tasted. 

(During parties, it’s fun to serve food that makes the hands of the guests dirty. It’s so good to savor the rib meat…)

Makes 6 to 8 servings


2 racks baby back ribs (about 4-6 ribs per person)4 tablespoons soy sauce2 tablespoons sweet chili sauce4 tablespoons rice vinegar1 tablespoon fish sauce4 tablespoons oyster sauce2 pieces thumb-size ginger, peeled and pounded1 tablespoon freshly ground pepper½ cup strong coffee1 bottle of beer4 tablespoons freshly squeezed orange juice3 pieces star anise2 pieces bay leaves, slightly crushed1 teaspoon canola oil


Cut the racks into individual ribs. Set aside.In a bowl, mix together remaining ingredients except the canola oil.Marinate ribs overnight in the mixture.When ready to cook, preheat oven to 325° F.Place ribs on a roasting pan and cover with foil. Bake at 325° F for about an hour. Reduce heat to 250° F and bake for 2 more hours or until meat is tender and separates from bones when touched with a fork. Set aside.Prepare grill by lightly brushing it with canola oil.Using grilling tongs, place cooked ribs on the grill making sure they are drained of sauce or marinade.Grill ribs on each side for about 10 minutes, basting occasionally with the marinade. Watch over the ribs, making sure they are not burned. Serve hot off the grill with barbecue sauce.

Published on : 14/03/2018 by Puerto Parrot

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