Baby back ribs
Ingredients :
1.5 k. of baby back ribs
1 head of garlic, peeled and finely chopped
1 large onion, peeled and finely chopped
3/4 c. of dark soy sauce
1/2 c. of sugar
4 tbsps. of chili sauce
4 tbsps. of steak sauce
salt and pepper to taste
1 bay leaf
For the mashed potatoes:
1 k. of potatoes
1/2 c. of butter
1 c. of fresh milk
salt and pepper to taste
1 tsp. of finely chopped parsley
For the gravy:
1-1/2 c. of the rib sauce
1/4 c. of water
1 tsp. of flour
Cooking procedure :
Boil the potatoes while braising the ribs.
Wash and scrub the potatoes. Place in a saucepan large enough to hold them in a single layer. Cover with water. Bring to a boil. Lower the heat, cover and simmer for 30 minutes or until very tender.
While boiling the potatoes, braise the ribs. Cut the ribs into segments. Place them in a skillet or wok. Add the rest of the ingredients and bring to a boil, stirring occasionally. Cover and simmer for 20-25 minutes. Stir occasionally while simmering. Turn off the heat. Using kitchen tongs, transfer the ribs to an oven rack. Broil for 10-15 minutes.
Meanwhile, prepare the mashed potatoes. Drain the potatoes well and transfer them to a large bowl. YOU DO NOT NEED TO REMOVE THEIR SKINS. Potato skin is rich in potassium. Using a masher (a strong fork will do), mash the potatoes. Add the butter and continue mashing to incorporate it. Pour the milk in a thin stream, stirring. Mix well until the milk is well incorporated. Season with salt and pepper. Add the parsley and blend well.
The ribs should be ready by this time. Turn off the oven without taking out the ribs to keep them hot while you make the gravy.
Strain whatever remains of the rib sauce. If there is too little left, add some meat stock. Mix the flour with the water to dissolve completely. Add to the sauce. Set over medium heat and cook, stirring, until the sauce thickens. Simmer for another minute before turning off the heat.
You’re ready to serve your baby back ribs with your special gravy and mashed potatoes.
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I still have to try this for my family. Can I have a print please.
julietpayoyo@yahoo.com
Hello Sassy! Do you have a recipe for lamb? Grilled, broiled, fried, stew – whatever! I just found out (after 30 yrs!) my husband likes lamb and I want to surprise him on Valentines Day. Thanks!
Hello Connie! Thank you for this baby back rib recipe. I don’t really know how to cook but I just love to eat… I promised myself that I would learn to cook this year, hopefully I won’t ruin your dishes too much
Hi connie,
It’s the first time I have written here but I have used some of your recipes before and my husband particularly like the sweet sour sauce that I use when I cook fried snapper.
anyway, i am interested to cook this dish but not sure what temparature the oven should be if you are broling the pork ribs.
thanks and keep the yummy recipes coming:lol:
Oh, I cooked these in the old gas oven. But, as a rule, 180oC, is a good temperature.
I’m checking ideas here on what to serve in next Sunday’s lunch. This looks like a winner. I can’t wait to try this out.
hey gud afternoon can i ask you some copy of your recipe. Thank i hope you can reply on that
jha, the conditions are spelled out below, immediately after the “submit” button.
Hi,
what kind of chili sauce should I use for this recipe? there seems to be so many kinds of chili sauce in the market.
thanks
Hi-
What type of steak sauce are you using? Can I use tabasco for the chilli sauce? I want cook this.
Thanks!
re chili sauce: whatever’s available. You can even use fresh chili and omit the sauce altogether.
re steak sauce: Lea and Perrins or A1.
Hi Connie, I am not a good cook, but I am learning quite well, thanks to your website.
Regarding the chili sauce, I prepared the marinade just now and used 1 1/2 tsp of Jufran chili sauce coz that’s what we have in the cupboard. I tasted the marinade and it was quite hot. I have high tolerance to spicy food and I was wondering if the recipe for 4 TBSP of chili sauce refers to a milder brand or if the degree of pungency would move down once the ribs are cooked.
becca, my husband and older daughter like spicy food. Treat the list of ingredients as a guide that you can add or subtract to depending on your personal preference.
Guess what, the back ribs turned out to be not spicy after all. I guess I’ll be using 4 TBSP next time (and with baked beans on the side) ! Recipe was great ! Thanks!
Hi connie… ask ko lang what sort of steak sauce?
Kahit ano hehehe
dear connie,
my kids don’t like grilled food.(kahit ano) ask ko lang kung how many minutes in the oven…
That depends on how large they are and how long it takes for the surface to acquire some texture.
hi connie,
thanks for sharing all your recipes.
i just got married and your blogs help me a lot.
my husband loves baby back ribs.
ill cook it tonight…hmmm im so excited!
btw, do i need to put the boiled meat into a dish when broiling on the oven? or ill just put it on the tray? im sorry, it will be my first time to use our oven..(my husband gave it to me as a present last christmas)
thanks again
hi, i link your site in baby back ribs recipe. i hope i could try you recipe at home. god bless!!
pwede po ba ibabad overnight ko muna don sa sauce ung back ribs. thanks po.
i tried it the other night. instead of cooking it right away, i marinated it overnight. the whole family loved it. in fact, my niece wants me to cook baby back ribs again. pwede rin po ba pork chop o chicken drumsticks o wings? if so, ganon din po ba cooking time? thanks po.
Chicken needs a shorter cooking time. Pork shops may take longer to cook. But the seasoning/marinade is good for both.
we had this for lunch today, i added steamed corn cob, and “wow!” that was the word my son and hubby uttered! thanks for this… we just had another wonderful meal.%^$^