Succulent Baby Pork Back Ribs Recipe

Difficulty:

1/5

Serves:

4 PEOPLE

Prep Time:

150 minutes

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Baby Pork Back Ribs Recipe

This baby pork back ribs recipe combines tender, slow-grilled pork ribs with a rich Asian-inspired barbecue sauce made from hoisin, plum sauce, honey, garlic, ginger, and aromatic five-spice powder. Featured on License to Grill with host Rob Rainford, these succulent grilled pork ribs deliver a delicious balance of sweet, savoury, tangy, and mildly spicy flavours, making them perfect for summer barbecues, family dinners, and outdoor celebrations.

The Inspiration

Baby pork back ribs are a popular barbecue favourite, celebrated for their tender meat, rich flavour, and ability to absorb delicious marinades and sauces. Whether prepared for a backyard cookout or a special gathering, pork ribs offer a satisfying combination of smoky aromas, savoury seasonings, and mouthwatering texture.

On License to Grill, host Rob Rainford celebrates the creativity of outdoor cooking by combining bold marinades, flavourful sauces, and controlled grilling techniques. His approach demonstrates how the barbecue can be used to prepare impressive dishes featuring different culinary influences.

Whether you’re hosting a weekend barbecue, preparing a family dinner, or looking for a delicious Asian-inspired pork ribs recipe, these baby pork back ribs bring bold flavour and satisfying barbecue character to the table.

Ingredients

Ribs

3 full racks of baby pork back ribs, 8 ribs each
Mildly flavoured vegetable to brush on the cooking rack

Barbecue Sauce

½ cup of Hoisin sauce – (125ml)
¼ cup of plum sauce – (60ml)
½ cup of oyster sauce – (125ml)
¼ cup of red wine vinegar – (60ml)
1/3 cup of honey – (75ml)
2 tablespoons of dark soy sauce – (30ml)
2 tablespoons of dry sherry – (30ml)
2 tablespoons of sesame oil – (30ml)
1 tablespoon of Sambel Olek– (15ml)
1 teaspoon of five spice powder – (5ml)
1 tablespoon of pepper (15ml)
1 tablespoon of finely grated orange zest – (15ml)
8 cloves of finely minced garlic
¼ cup of finely minced ginger – (60ml)

Method

In a glass bowl combine all the ingredients for the barbeque sauce and mix well. Rub over the ribs making sure to coat the ribs evenly. Cover and refrigerate for 30 minutes or up to 4 hours.
Thirty minutes (30 min) prior to cooking the ribs, remove them from the fridge. Place the ribs on a baking sheet and reserve the marinade for basting. Let the meat come to room temperature.
Preheat grill to 300°F (150°C). Just before use, brush the grilling rack with flavourless cooking oil.
Place ribs meaty side up (bone side down) in the centre of the rack. Close the lid of the grill and regulate the heat so that it remains at 300°F (150°C).
Grill the ribs until the meat begins to shrink away from the ends of the rib bones, approximately 2 hours.
After 2 hours, begin basting the ribs every 5 minutes for a total of 25 minutes until ribs are done.
To serve, cut ribs into individual ribs and heat warm.

Serving Suggestions

For a traditional backyard barbecue, serve the ribs alongside grilled corn on the cob, creamy coleslaw, roasted potatoes, or a fresh garden salad. The natural sweetness of grilled corn complements the honey and plum sauce, while the crisp texture of coleslaw provides a refreshing contrast to the rich, tender pork. These familiar barbecue accompaniments create a satisfying meal suitable for family gatherings and weekend cookouts.

For an Asian-inspired dining experience, pair the ribs with steamed jasmine rice, sesame noodles, stir-fried vegetables, or a refreshing cucumber salad. The rice helps absorb the sweet and savoury barbecue glaze, while lightly seasoned vegetables balance the richness of the dish. Grilled bok choy, sautéed green beans, or sesame-dressed cabbage also work beautifully alongside the aromatic garlic and ginger flavours.

For a more complete summer barbecue menu, combine the ribs with other grilled favourites such as marinated chicken skewers, grilled asparagus, or roasted sweet potatoes. A fresh citrus salad or lightly dressed vegetable slaw adds brightness that complements the sweetness and savoury intensity of the sauce.

Final Thoughts

This baby pork back ribs recipe is a delicious celebration of slow grilling, bold Asian-inspired flavours, and classic barbecue cooking. Combining tender pork ribs with hoisin sauce, plum sauce, honey, garlic, ginger, and five-spice powder creates a rich, savoury-sweet glaze that gives the dish its distinctive character.

Find more recipes from License to Grill here!