Roy’s Original Szechuan Baby Back Ribs Recipe
Indulge in Roy’s Original Szechuan Baby Back Ribs, where tender, fall-off-the-bone pork ribs are marinated in a bold, spicy Szechuan sauce that perfectly balances sweet and heat. Grilled to perfection and served with a side of tangy slaw, these ribs will take your taste buds on a savory adventure you won't forget!
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Ingredients
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Ribs
Method
Cooking Instructions
- 1
Prepare the Ribs
Preheat your oven to 300°F (150°C). Rinse the baby back ribs under cold water, then pat them dry with paper towels. Rub the ribs with salt and black pepper on both sides.
- 2
Make the Szechuan Sauce
In a medium saucepan, combine soy sauce, rice vinegar, honey, Szechuan peppercorns, minced garlic, grated ginger, chili paste, and sesame oil. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes.
- 3
Bake the Ribs
Place the ribs on a baking sheet lined with aluminum foil. Brush half of the Szechuan sauce over the ribs. Cover the ribs tightly with another piece of foil and bake for 2.5 hours.
- 4
- 5
Serve
Remove the ribs from the oven, let them rest for a few minutes, then cut them into individual servings. Serve with extra Szechuan sauce on the side.
