Baby Back Ribs Three Ways: Sticky Ribs

Part Three in a Three Part Series

Sweet and savory and sticky, oh my! These ribs require you to lick your fingers with abandon when you eat them.

The third baby back rib recipe in my three part series, again starts with seasoned salt. Click here for part one of the series Maple Bourbon Baby Back Ribs, and here for part two Rosemary Honey Mustard Baby Back Ribs.

The addition of the Asian inspired sauce brings out the sweetness of the pork, while the kecap manis and soy balance the flavors with a salty tang.

Kecap manis is Indonesian soy sauce sweetened with palm sugar and other flavors. You can find it in Asian grocers, or order online here.

Recipe: Sticky Ribs

Heat the oven to 250° F.
Generously sprinkle the rack on both sides with seasoned salt, rub to distribute well.
Place ribs onto a foil lined large baking sheet.
Roast the rack for 1 hour.
While the ribs are cooking, stir together the kecap manis, soy sauce, brown sugar, ginger and mustard.
Baste the rack with the sticky sauce, roast 15 minutes, baste again.
Repeat basting every 15 minutes, until the ribs have roasted for 2 1/2 – 3 hours and very tender.
Let the rack rest about 10 minutes before cutting into individual ribs.

Preparation time: 5 minute(s)

Cooking time: 3 hour(s)