Sweet Soy Bbq Ribs Recipe

Prep ribs

If the ribs still have the silver skin (membrane) on the bone side, remove it: slide a knife under the membrane at one end, loosen, grab with a paper towel and pull off. Pat ribs dry with paper towels and cut into 2–3 rib sections if preferred for easier handling.

Make marinade

In a medium bowl combine 1 cup low-sodium soy sauce, 1 cup packed brown sugar, 1 cup water, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1 tsp sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tsp ground black pepper. Whisk until sugar dissolves and mixture is uniform.

Marinate

Place ribs in a large resealable bag or shallow container. Pour half of the marinade over the ribs (reserve the other half for basting and finishing). Seal and refrigerate at least 4 hours, ideally overnight, turning once so marinade coats evenly.

Slow-bake or braise (oven method)

Preheat oven to 300°F (150°C). Line a baking pan with foil and place a wire rack in the pan. Remove ribs from marinade (reserve marinade). Place ribs bone-side down on the rack. Cover tightly with foil and bake 2 to 2½ hours for tender ribs (time depends on thickness).

Reduce reserved marinade to a glaze

While ribs bake, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 6–8 minutes until slightly thickened and syrupy (be sure it comes to a boil for at least 1 minute to cook raw pork juices). Stir and skim any foam. Optionally stir in 2 tbsp honey near the end for extra gloss.

Finish under broiler or on grill

When ribs are tender, remove top foil, brush generously with the reduced glaze, and broil on high 2–4 minutes until caramelized and bubbly (watch carefully to avoid burning). Alternatively, finish over a medium-hot grill, basting with glaze and turning once until charred spots form and glaze is sticky. Let rest 5 minutes before cutting between bones.

Prepare vegetables: thinly slice cucumber and julienne the carrots. Place in a bowl and lightly salt (about 1/4 tsp) and let sit 5–10 minutes, then drain excess liquid and gently squeeze to remove water. This keeps pickles crisp.

Make pickling liquid: in a small bowl combine 1 tbsp light soy sauce, 2 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1 tsp salt. Whisk until sugar dissolves.

Combine and rest: pour the pickling liquid over the cucumbers and carrots, toss to coat, then refrigerate at least 20–30 minutes (can be made several hours ahead). Sprinkle 1 tsp sesame seeds on top before serving if using.

Heat oil: in a small heavy-bottomed saucepan, add 1 cup neutral oil and warm over medium heat until it reaches 275–300°F (135–150°C) — bubbles will slowly form around a garlic slice. If you don't have a thermometer, test by adding one garlic slice; it should sizzle gently.

Fry garlic: add the 6 thinly sliced garlic cloves in a single layer and fry, stirring occasionally, until golden brown and crisp (about 1–2 minutes). Remove with a slotted spoon to a paper towel-lined plate to drain. Be careful: garlic browns quickly and can burn.

Fry scallion whites: if desired, briefly fry the scallion whites (the firm white portions) in the same oil for 20–30 seconds to soften and crisp edges, then remove and drain. Reserve the oil for additional flavoring or discard after it cools.

Season: sprinkle the fried garlic and scallion pieces with the 1 tsp fine salt while still warm to adhere.

Assemble: place rested ribs on a serving platter. Spoon extra reduced glaze over ribs if desired and brush lightly with 1/2 tsp toasted sesame oil for aroma. Scatter fried garlic and fried scallion whites over the ribs.

Serve with soy cucumbers & carrots on the side and garnish with thinly sliced raw scallion greens and optional chopped cilantro. Serve immediately. Total ribs serve about 4 people as part of a meal.