Roy Yamaguchi's Original Mongolian BBQ Baby Back Ribs recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Roy's Waikiki›Roy Yamaguchi's Original Mongolian Bbq Baby Back Ribs Recipe

Roy Yamaguchi's Original Mongolian Bbq Baby Back Ribs Recipe

Inspired by Roy's Waikiki
Time3h
Serves4

Experience the bold flavors of Roy Yamaguchi's Original Mongolian BBQ Baby Back Ribs, where tender, fall-off-the-bone pork ribs are marinated in a rich blend of savory spices and grilled to perfection. Each bite is infused with a unique tangy sweetness, complemented by a hint of smokiness that will transport your taste buds to a culinary adventure. Served with a side of zesty slaw, these ribs promise to be a standout dish that will leave you yearning for more.

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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). Rinse the baby back ribs under cold water and pat them dry with paper towels. Remove the silver skin from the back of the ribs for better flavor absorption.

2

Make the Marinade

In a large bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. Whisk until the sugar is dissolved and the mixture is well combined.

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 fully 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 (reserve the marinade) and place them on a baking sheet lined with aluminum foil. Bake in the preheated oven for about 2.5 hours.

5

Glaze the Ribs

During the last 30 minutes of baking, brush the reserved marinade over the ribs every 10 minutes to create a glaze.

6

Finish and Serve

Once cooked, remove the ribs from the oven and let them rest for 10 minutes. Slice the ribs between the bones and serve topped with chopped green onions and toasted sesame seeds.