Soy Braised Baby Back Ribs

Soy Braised Baby Back Ribs stand as a testament to the art of slow cooking. This dish marries the succulent, inherent sweetness of baby back ribs with the deep, umami-packed essence of soy sauce, creating a culinary harmony that is both comforting and sophisticated. By braising these ribs in a savory blend of soy sauce, Worcestershire sauce, beef broth, and honey, each rib is transformed into a mouthwatering morsel that perfectly balances savory depth with a hint of sweetness.

The process begins with the ribs themselves, selected for their tenderness and flavor. Seasoned generously with salt and ground black pepper, the ribs are seared to golden perfection, creating a caramelized crust that locks in juices and sets the stage for the flavors to come. This initial sear not only enhances the final dish’s texture but also introduces a layer of complexity to the ribs’ flavor profile.

What are baby back ribs?

Baby back ribs come from the top of the rib cage between the spine and the spare ribs, right below the loin muscle. The “baby” in their name refers to their size, as they are shorter and more curved than other types of pork ribs, such as spare ribs. This does not indicate the age of the pig. Baby back ribs are prized for their tender meat, which is due to their location on the pig where the muscles are less worked. This cut is popular for grilling, smoking, and baking, and is known for its lean meat that is both succulent and flavorful, making it a favorite among pork rib enthusiasts.

As the ribs sear, a foundation of aromatic vegetables — chopped onions, smashed garlic, and sliced ginger — is sautéed until fragrant, forming the base of the braising liquid. This aromatic trio lends a subtle warmth and depth to the dish, with their flavors infusing the broth with each simmering moment. The addition of soy sauce and Worcestershire sauce deepens the liquid’s complexity, introducing a rich umami character that is both bold and enveloping. Honey balances the sauce’s saltiness with its natural sweetness, creating a glaze that clings lovingly to each rib.

Braised in the oven at a gentle 325°F, the ribs slowly absorb the aromatic broth, becoming tender and flavorful over the course of a couple of hours. This slow cooking method allows the meat to become incredibly tender, almost melting off the bone, while the flavors meld and intensify. The cinnamon stick, an unassuming yet pivotal ingredient, infuses the dish with a hint of spice and warmth, rounding out the sauce’s complexity.

Once braised to perfection, the ribs are glazed with the reduced braising liquid, now thickened and intensified in flavor. This final glaze adds a glossy, inviting sheen to the ribs, as well as an extra layer of flavor that complements the meat’s smokiness and the sauce’s savory-sweet character. Optionally broiled for a few minutes, the ribs emerge from the oven with a caramelized exterior that contrasts beautifully with the tender interior.

Garnished with sliced green onions, the finished dish is a visual and gustatory delight, offering a vibrant pop of color and a fresh, crisp texture that contrasts the rich, soft ribs. Soy Braised Baby Back Ribs are not merely a meal but an experience, inviting diners to savor each bite, to explore the depths of flavor achieved through careful cooking and thoughtful ingredient pairing.

This dish, with its complex layers of flavor and tender, succulent meat, is a celebration of both technique and ingredient. It showcases the versatility of baby back ribs, elevating them through a fusion of Eastern and Western culinary traditions, resulting in a dish that is as satisfying to prepare as it is to enjoy. Whether served as a centerpiece for a special occasion or savored as a comforting meal, Soy Braised Baby Back Ribs promise a memorable dining experience, rich in flavor and steeped in culinary craftsmanship.

Soy Braised Baby Back Ribs

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Total time

3

hours 

Soy Braised Baby Back Ribs blend the succulence of tender pork with a rich, umami soy glaze, heightened by aromatic spices and a hint of sweetness, creating a deeply flavorful and comforting dish.

Ingredients

• 2 pounds 2 baby back ribs, separated

• to taste, salt and ground black pepper

• 2 tablespoons 2 vegetable oil

• 1/2 cup 1/2 soy sauce

• 1 tablespoon 1 Worcestershire sauce

• 4 cups 4 beef broth

• 1/4 cup 1/4 honey

• 1 large 1 onion, chopped

• 5 cloves of 5 garlic, smashed

• 1 inch piece of 1 ginger, sliced

• 1 stick of 1 cinnamon

• for garnish, sliced green onions

Directions

• Preheat Oven:
  Begin by preheating your oven to 325°F (165°C).
• Season the Ribs:
  Liberally season the baby back ribs with salt and pepper on both sides.
• Sear the Ribs:
  Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the ribs, in batches if necessary, and sear them until they are browned on all sides. Remove the ribs and set aside.
• Sauté Aromatics:
  In the same pot, add the chopped onion, smashed garlic cloves, and sliced ginger. Sauté for 2-3 minutes until the onion starts to become translucent and the mixture is fragrant.
• Deglaze and Simmer:
  Pour in the soy sauce, Worcestershire sauce, and beef broth. Stir to combine, while scraping up any browned bits from the bottom of the pot. Add the honey and cinnamon stick. Stir until the honey is dissolved.
• Braise the Ribs:
  Return the seared ribs to the pot. The liquid should mostly cover the ribs; if not, add a bit more beef broth or water. Bring the mixture to a simmer, and then reduce the heat to low. Cover and transfer the pot to the preheated oven. Braised the ribs for 2-2 1/2 hours, or until the meat is tender and easily pulls away from the bone.
• [Optional] Reduce Sauce:
  After braising, remove the ribs from the pot and set them aside. Place the pot on the stovetop over medium-high heat and simmer the sauce until it’s reduced to your desired consistency, stirring occasionally. Season to taste with salt and pepper.
• [Optional] Broil for a Finish:
  For a caramelized finish, brush the ribs with the reduced sauce and broil for a few minutes until the glaze is bubbly and slightly charred, watching carefully to prevent burning.
• Serve:
  Garnish the ribs with sliced green onions and serve with the thickened sauce on the side.