Roy’s Original Szechuan Baby Back Ribs (happy Hour) Recipe
Indulge in Roy's Original Szechuan Baby Back Ribs, a tantalizing happy hour treat that features succulent, fall-off-the-bone ribs coated in a bold and spicy Szechuan glaze. Each bite delivers a perfect balance of sweet and heat, complemented by a hint of smokiness. These ribs are slow-cooked to perfection, making them a must-try for any meat lover seeking an unforgettable flavor experience. Pair with our refreshing drinks for the ultimate happy hour delight!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ribs
Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs and pat them dry with paper towels.
- 2
Make the Marinade
In a bowl, combine Szechuan peppercorns, brown sugar, soy sauce, rice vinegar, minced garlic, minced ginger, chili paste, and sesame oil. Mix well until sugar dissolves.
- 3
Marinate the Ribs
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 4
Bake the Ribs
Remove the ribs from the marinade and place them on a baking sheet lined with foil. Reserve the marinade. Cover the ribs with foil and bake for 2.5 hours.
- 5
- 6
Serve
Remove the ribs from the oven and let them rest for a few minutes. Slice between the bones and garnish with chopped green onions before serving.
