Martha Stewart Baby Pork Ribs

Martha Stewart baby pork ribs are sticky, sweet and savory appetizer ribs made with baby-back ribs, hoisin sauce and molasses, ready in 1 hour 5 minutes plus an overnight marinade. It's an easy make-ahead party appetizer for entertaining, game day or a weeknight dinner, and it's oven-baked with no grill.

Let the ribs marinate for at least 8 hours, because that time lets the hoisin, soy and molasses soak deep into the meat. Cut it short and the flavor stays on the surface while the inside tastes plain.

Martha bastes the ribs with the reserved marinade while they bake, which builds a glossy, lacquered coating that a one-time brush-on can't match. She also sets them on a rack over a foil-lined pan. That way the heat reaches every side and the sugars brown without the ribs sitting in their drippings.

Martha Stewart Baby Pork Ribs

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Course: AppetizerCuisine: American, HawaiianDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

380

kcal

Baby-back ribs soak overnight in a sweet, salty and spicy glaze of hoisin, molasses and red currant jelly. Frequent basting in a hot oven turns them dark, sticky and fork-tender.

Ingredients

• 2 racks baby-back ribs (about 1 ¼ pounds each), halved crosswise
  

• 2 cloves garlic, minced
  

• 1 tablespoon freshly grated, peeled ginger
  

• 2 teaspoons chile paste
  

• 3 tablespoons dark-brown sugar
  

• 1/4 cup molasses
  

• 1/2 cup hoisin sauce
  

• 1/2 cup dark soy sauce
  

• 1/2 cup red currant jelly
  

Directions

• Arrange the ribs: Place 2 racks of baby-back ribs, halved crosswise, in a large shallow baking dish. Then set the dish aside while you mix the marinade.
• Mix the marinade: Whisk 2 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons chile paste and 3 tablespoons dark-brown sugar in a medium bowl. Then add 1/4 cup molasses, 1/2 cup hoisin sauce, 1/2 cup dark soy sauce and 1/2 cup red currant jelly, stirring until smooth and thick.
• Marinate overnight: Pour the mixture over the ribs and stir to coat every piece. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
• Set up the oven: Preheat the oven to 375 degrees. Then lift the ribs out of the marinade, saving the marinade, and place them on a rack set over a foil-lined baking sheet.
• Bake and baste: Bake for about 45 minutes, turning the ribs often and basting with the reserved marinade each time. They're done when the meat is tender and the surface is a deep, glossy brown.
• Rest and cut: Transfer the ribs to a cutting board and let them stand for 5 minutes. Then cut between the bones into individual ribs and serve.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the ribs longer than overnight?

Stay within about 24 hours, since the salty soy and hoisin can start to make the meat taste cured and a bit dry if it sits much longer. Eight hours is the minimum, and overnight is the sweet spot for deep flavor.

How do I store and reheat leftover ribs?

Keep cooked ribs in an airtight container in the fridge for up to 3 days. Reheat them covered with foil in a 325°F oven for about 15 minutes, because the microwave can toughen the glaze and the meat.

What can I use instead of red currant jelly?

Seedless raspberry jam or apricot preserves work well, since they bring the same fruity sweetness to balance the soy. Melt the jam first if it's very thick so it blends smoothly into the marinade.

Can I make these ahead for a party?

Yes, bake the ribs a day ahead and refrigerate them whole, then reheat covered at 325°F before cutting. You can also save the marinading time by mixing the sauce and coating the ribs the night before.

What's the most common mistake with this recipe?

Skipping the frequent basting is the usual one, because the reserved marinade is what builds the sticky glaze. Turn and brush the ribs every 10 minutes or so, and use the rack so the bottoms don't stew in the drippings.