White Lily
Korean Style Baby Back Ribs

Korean Style Baby Back Ribs

Prep Time:
25 min.
Cook Time:
2 hr 30 min
Total Time:
3 hr 0 min
Yield:
8 servings

Ingredients

  • 4 teaspoons cornstarch
  • 1/2 cup water
  • 1/4 cup sesame oil
  • 6 green onions, chopped
  • 4 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 cup chili sauce
  • 1 1/2 cups firmly packed brown sugar
  • 1/4 cup Hungry Jack® Original Syrup
  • 1/2 cup sodium-reduced soy sauce
  • 2 tablespoons rice vinegar
  • 2 racks baby back ribs, (about 3 pounds each)
  • Salt and pepper

Preparation Instructions

  1. HEAT oven to 325°F. Line two 17 x 11-inch baking pans with enough 18-inch wide heavy-duty foil to fold over ribs, approximately twice the size of the pan. Dissolve cornstarch in water.
  2. HEAT sesame oil in 3-quart saucepan over medium-high heat. Add green onion, garlic and ginger. Cook and stir 1 minute until light golden brown. Whisk in chili sauce, brown sugar, syrup, soy sauce, vinegar and cornstarch mixture. Bring to a boil, whisking constantly. Cook 4 to 5 minutes or until slightly thickened.
  3. PLACE one rack of ribs, meat side up, on each prepared pan. Season with salt and pepper. Baste each with 1/4 cup sauce. Turn racks over. Repeat seasoning and basting. Fold foil tightly around racks, meat side down, to make a sealed packet.
  4. ROAST 2 hours or until ribs are tender and internal temperature reaches 160°F. Reheat sauce. Brush ribs with sauce. Serve remaining sauce with ribs.