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Baby Pork Ribs


Serve these baby pork ribs as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."

  • Servings: 12

Source: The Martha Stewart Show, September 2006


  • 2 racks baby-back ribs (about 1 1/4 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


  1. Place ribs in a large shallow baking dish; set aside.

  2. Combine the garlic, ginger, chile paste, sugar, molasses, hoisin, soy, and jelly in a medium bowl. Pour mixture over ribs, stirring to coat. Cover with plastic wrap and let marinate, refrigerated, for at least 8 hours or up to overnight.

  3. Preheat oven to 375 degrees. Remove ribs from marinade, reserving marinade. Place ribs on a rack set over a foil-lined baking sheet. Bake, turning frequently and basting with reserved marinade, until the ribs are tender and well browned, about 45 minutes.

  4. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

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