Loft House Glazed Baby Back Pork Rib Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. Remove the silver skin membrane from the bone side if present: slide a small knife under the membrane at one end, lift and pull off using a paper towel for grip.

Season ribs

In a small bowl whisk together kosher salt, black pepper, garlic powder, smoked paprika, olive oil, and apple cider vinegar. Rub the mixture evenly over both sides of the ribs. Let rest at room temperature for 20–30 minutes or refrigerate up to 4 hours covered for more flavor.

Roast gently

Place ribs meat-side up on a foil-lined baking sheet or in a shallow roasting pan. Cover tightly with foil and roast in the preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulling back from the bones (internal temp around 190–200°F if using a probe).

Make glaze

While the ribs roast, combine hoisin, soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Whisk water and cornstarch to make a slurry and add to the pan. Bring to a gentle simmer over medium-low heat, stirring constantly until slightly thickened, about 2–3 minutes. Remove from heat and set aside.

Glaze ribs and finish

When ribs are tender, increase oven temperature to 425°F (220°C) or preheat a broiler. Uncover ribs and brush a generous layer of the warm glaze over the meat side. Return to oven for 8–12 minutes (or under broiler 3–5 minutes), watching closely, until glaze is sticky and caramelized but not burnt. Flip and glaze the bone side lightly if desired and return for 2–3 minutes for color. Remove from oven and let rest 5 minutes.

Slice the rack between bones into individual ribs or into portions. Spoon any remaining glaze over the cut ribs. Sprinkle toasted sesame seeds, sliced green onions, and cilantro if using. Serve immediately with the chosen side.

Combine mixed greens, cherry tomatoes, and cucumber in a bowl. Toss with loft vinaigrette just before serving to prevent wilting. Plate alongside the glazed ribs.

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, water, and salt in a small pot. Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork and serve alongside ribs.

Rinse jasmine rice until water runs clear. In a saucepan combine rinsed rice, coconut milk, water, salt, and optional sugar. Bring to a gentle boil, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest 10 minutes, then fluff and serve with the ribs.