Sườn Nướng (Baked Baby Back Ribs)


6-7 lb Pork Loin Backribs

1 cup Brown Sugar

1 cup Honey Barbecue Sauce

1/4 cup Olive Oil

1/4 cup Soy Sauce

2 tablespoons Fish Sauce

2 tablespoons Lime Juice

1 tablespoon Onion Powder

1/2 tablespoon Black Pepper

1 whole Garlic

2 tablespoons Corn Starch



Preheat oven to 300 degrees F


Preparing Ribs

Peel off tough membrane that covers the bony side of the ribs. Rinse and cut ribs into smaller portions of about 4 or 6 ribs.  Set aside. 


Preparing Sauce

In a large mixing bowl, combine all the ingredients except the corn starch.  Mix well.  


Baking Ribs

Dip ribs into the sauce and lay ribs on two layers of foil with the bony side up.

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet or it's best in a shallow roasting pan and bake for 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.  Remove from oven. Transfer ribs onto a broiler pan.  Pour the sauce  into a sauce pan.  


Cooking Sauce

Scoop out the fatty layer on top of the sauce and discard.

In a small bowl, add corn starch and some sauce to mix the corn starch.  Set aside.

Bring the sauce pan to a boil.  Reduce heat and add corn starch mixture.  Mix well.  The sauce should be thickened.


Broiling Ribs or Grilling Ribs

Cut ribs into serving sized portions of 2 or 3 ribs.  Arrange on broiler pan, bony side up. Brush on sauce.

Broil for 3-4 minutes until sauce is cooked on and bubbly.  Turn ribs over. Brush sauce on the other side and broil for another 3-4 minutes.

Instead of broiling,  you can grill them in your back yard. 



Serve ribs with your favorite side dishes . . . and maybe a beer?