Bon Bon Ribs 2
Get ready to elevate your barbecue game with "Bon Bon Ribs 2," a show-stopping recipe that delivers tender, fall-off-the-bone pork baby back ribs coated in a sticky, savory-sweet glaze. This dish combines the rich umami of soy sauce and hoisin with the tang of rice vinegar, the warmth of smoked paprika, and the sweetness of honey and brown sugar. A touch of fresh garlic and ginger lends an aromatic depth, while a final caramelization in the oven ensures the glaze clings perfectly to every rib. Garnished with a sprinkle of scallions and sesame seeds, these ribs are as visually appealing as they are delicious. Perfect for gatherings, game days, or a next-level dinner, "Bon Bon Ribs 2" is a crowd-pleasing recipe bursting with bold, Asian-inspired flavors—guaranteed to make every bite unforgettable.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cups Brown sugar
- 0.25 cups Soy sauce
- 0.25 cups Hoisin sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Honey
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks (sliced for garnish) Scallions
- 1 tablespoon (for garnish) Sesame seeds
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the pork ribs for more tender results. Pat them dry with a paper towel.
In a small bowl, mix the smoked paprika, salt, and black pepper. Rub this seasoning evenly over both sides of the ribs.
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 hours, until tender.
While the ribs are baking, prepare the glaze. In a saucepan over medium heat, combine the brown sugar, soy sauce, hoisin sauce, rice vinegar, honey, garlic, and ginger. Bring the mixture to a gentle simmer and cook for 5-7 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the glaze mixture and cook for an additional 2-3 minutes, or until the glaze thickens. Remove from heat and set aside.
After 2.5 hours of baking, carefully unwrap the ribs and increase the oven temperature to 425°F (220°C).
Brush the ribs generously with the prepared glaze on both sides. Return them to the oven, uncovered, and bake for 15-20 minutes, or until the glaze is caramelized and sticky.
Let the ribs rest for 5 minutes, then cut them into individual pieces.
Garnish with sliced scallions and sesame seeds before serving.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 47.0 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
