Asian-style Baby Back Ribs

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 1 1/2 lbs lamb baby back ribs
• 4 1/2 teaspoons molasses
• 1 tablespoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon worcestershire sauce
• 1/2 cup reduced sodium soy sauce
• 3 tablespoons thawed pineapple juice concentrate
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1 teaspoon lemon juice
• 1 teaspoon whole grain mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon fresh gingerroot, minced
• 1/2 teaspoon garlic, minced
• chopped green onion

Recipe

• 1 pat ribs dry. combine the molasses, garlic salt, onion powder and worcestershire sauce; brush over meat. place ribs on a rack in a small shallow roasting pan. cover and bake at 300° for 1 hour or until tender.
• 2 in a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, worcestershire sauce, ginger and garlic. bring to a boil. reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
• 3 coat grill rack with cooking spray before starting the grill. brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. serve remaining glaze on the side. garnish with onion.