Slow Cooked Asian Baby Back Ribs

These oven baked Asian Baby Back Ribs are so tender, succulent and flavorful, your guests will never guess they weren’t pulled right off the grill.
Asian Baby Back Ribs | Finger licking good!!

Cook Your Ribs Low and Slow

We typically throw ribs on the grill in the summer and ignore them the rest of the year. Such a shame. So when I found a package of baby back ribs in the freezer this autumn, I knew I needed to test out a new “indoor” method. I’ve used the Penzey’s low and slow technique to start my ribs, but finish them off on the grill for for that to die for lightly charred exterior and infusion of smokey flavor. Cooking these ribs covered at 250º for 5-6 hours made for fall of the bone tender meat, but they’re awfully gray looking at that point. So I took off the top layer of foil, carefully poured off the excess liquid and cranked up the oven. Brushing with glaze every 10 minutes allowed for the coveted caramelization without burning or drying out the meat.

Slow Cooked Asian Baby Back Ribs

Hubby Approved

Bill had been at meetings all week and arose at 4 AM to catch his flight back home. With only a glass of orange juice for breakfast, he was definitely ready for dinner when he dropped his suitcase at the door late in the afternoon. At the end of our meal, all that was left on his plate was a pile of bones…which came with a lot of praise as he went back for “just one more” a few times. If my memory is correct, this recipe was inspired by Wolfgang Puck, who is a master with Asian flavors. The sublime combination of rice wine vinegar, mirin, honey, soy, ginger, scallions and garlic was reduced to a syrupy glaze. I promise you these are finger licking good ribs!
Asian Baby Back Ribs | Finger licking good!!

Slow Cooked Asian Baby Back Ribs

Serves 4 servings     adjust servings

Prep Time 10 mins
Cook Time 5 hours
Total Time 5 hrs 10 mins

These slow cooked fall off the bone ribs are glazed with an Asian BBQ sauce


  • Salt, pepper and garlic powder
  • 2 racks baby back ribs, membrane removed
  • 1 bottle of beer
  • 1/2 cup plus 2 tablespoons rice wine vinegar
  • 1/2 cup honey
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons mirin
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1 scant 1/2 teaspoon crushed red pepper flakes


  1. Preheat oven to 250º. Line rimmed baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet, meaty side up, and pour beer around perimeter. Cover top of ribs with foil and fold down around edges to seal. Bake for 5-6 hours.
  2. Make glaze by combining the rest of the ingredients in a saucepan. Simmer 30-40 minutes, till reduced to a cup or less. Strain into a clean container and let cool. Glaze should become slightly thick and syrupy as it cools.
  3. After 5 hours or so, remove the foil and brush the ribs with the glaze. Increase the oven temperature to 350º and continue to brush the ribs with the glaze every 10 minutes for 40 minutes or till glaze is almost gone and ribs are browned


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1423kcal Calories from fat 790
% Daily Value
Total Fat 88g 135%
Saturated Fat 31g 155%
Transfat 1g
Cholesterol 369mg 123%
Sodium 1788mg 75%
Carbohydrate 42g 14%
Dietary Fiber 1g 4%
Sugars 35g
Protein 105g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #51: If you feel the urge to snack and you’re not really hungry, put on a coat of nail polish. Wet nails will prevent you from putting your hands into a bag of chips or the cookie jar. Hopefully, the distraction will help you make a healthier choice.


  1. I love the idea of indoor ribs for winter comfort food – I can only imagine how incredible your kitchen smelled!

  2. Lynn@Happier Than A Pig In Mud says:

    I haven’t had ribs in years! Maybe I’ll treat myself over the upcoming long holiday weekend! Happy New Year Week Liz:@)

  3. Looks fantastic, would like to try it, Thank you for sharing it!!

  4. I’ve never tried to prepare ones! I love the recipe! I’m gonna try your recipe soon!
    Happy New Year, Liz!

  5. They look so sticky and crunchy Liz! I wish to you and your family a very Happy New Year!

  6. Liz, these Asian Baby Back Ribs are perfection!! You have photographed them perfectly!!! they look so tender, succulent and flavorful! and Bill is a lucky man to be coming home to this, esp after a long business trip! Happy New Year’s Eve!!

  7. Hubby approved indeed!! Those look amazing Liz – my mouth is watering over here. Happy New Year to you and your family!!!

  8. Ribs!! They look amazing and so delicious! Love the asian flavours, got to try it out soon! Here’s wishing a Happy New Year!

  9. Love this, Liz! I often bake my ribs… that way we can enjoy them all year around. Lovely combination of flavours!

  10. Hi Liz, have only ever cooked my ribs the slow method then brown on a high heat 🙂 but could you please tell me what are “baby back ribs” and what animal are they off? I normally just do pork ribs, but I have some small lamb ribs in the freezer that I would like to try with this recipe, what do you think? Liz x

    • Liz, baby back ribs are pork ribs—smaller, thinner bones than country ribs—and you buy a whole slab of them. I haven’t cooked lamb with Asian flavors, but if that combination sounds appealing, I’d say go for it!

  11. Now that is interesting with the beer in there. Liz, wishing you a wonderful happy, healthy and successful New Year. God bless you and thanks for everything. 🙂

  12. You have seriously made my mouth water and the soup I made for dinner doesn’t sound as good any more 🙂

  13. Looks & sounds delicious! So many great tips. Thanks. Wishing you & yours a wonderful new year. 🙂

  14. I am drooling over here Liz…. they look great! I love ribs any time day or night!!! I have a recipe that is similar. Cooking at 250 for a long time makes any meat so tender!!!

    Happy New Year to you and your family!

  15. I’ve made something similar several times and we can’t get enough (or we get too much!). I love this recipe.

  16. They look fabulous!! Perfect finger licking good finger food!

  17. Lizzy,
    Mmmmm…. Wish I had some of your ribs. No wonder Bill went back more than once.

  18. Liz these sound so tasty. I love ribs but oddly enough I never think of making them in the winter. Great comfort food and recipe.

  19. Oh my! Asian infused baby back ribs… totally fabulous! I’m wanting to make this right now. Everyone’s asleep, it’s past midnight, and I want to go get some baby back ribs! I’m with you – I love making baby back ribs slow-cooked in the oven during winter…it makes the house smell awesome and the oven keeps me warm! 🙂 By the way, I love that tidbit about nail polish vs. snacking. That’s going in my bag of tricks for sure!

  20. They look so flavourful and juicy!

  21. So yummy looking…One of my favorites! And I am definitely going to make these Slow Cooked Asian Baby Back Ribs

  22. oh my husband would be all over this he loves him some baby back ribs and interestingly enough we have never done “Asian” flavors with them before. It looks like a must try. pinning this for future!

  23. This must be a winner of a recipe if it is hubby approved! I think the hardest part is having to smell that wonderful aroma while you waited for hours for the ribs to be cooked. Good things you have to wait for! Wishing you and your family a super 2015!

  24. Mmmm…. these look delicious! I love how tender and sticky they look and the Asian flavors in the sauce!

  25. This ribs looks wonderful.. Sounds a great idea even for New Year’s Eve dinner.

  26. Truly amazing looking ribs, we should make them in the winter. That is the trick: low heat fora long time! Happy New Year, all the best!

  27. I recently cooked up a batch of ribs very similar to these for the Canadian Lufe Style Show, Steven and Chris. The were absolutely finger licking good so I can just imagine how delicious these would be.

  28. Any chance you have space for one more at the table next time you make these? They’re one of my fave foods, so I don’t know why I haven’t given them a go before now. Love the sound of that glaze on these!

  29. Hotly Spiced says:

    I love Wolfgang Puck! I like to cook ribs long and slow so I would love these. I also love them with Asian-inspired flavours! I’m so glad Bill had a meal! And starting your day at 4am does give you a big appetite. I hope your holiday in NZ is going well. Happy New Year to you and Bill and all the family xx

  30. These look so good. It is a good meal when all that is left is a pile of bones!

  31. Nanditha (best juicer choice) says:

    This recipe is great! Also I used green onions instead of scallions. Delicious recipe.

  32. These look mouthwatering and amazing and very easy to make. They are actually perfect for a winter day when I like having an excuse to keep the oven on all day! Also, we live in an apartment and don’t have a grill, so I love summer grilling recipes that are transformed for us non-grill people.

    Happy New Year!

  33. Everyone would approve these at my house! They look amazing! 🙂

  34. THIS, is summertime on a plate!

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