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Grilled Baby Back Ribs with Asian Plum Marinade

Lucy Vaserfirer

Servings: 4

This fruity, sweet, and savory marinade is also delicious with chicken or pork.\

This recipe is excerpted from Marinades. Read our review.


For the marinade

  • 1/4 cup plum jam
  • 3 Tbs. hoisin sauce
  • 2 Tbs. canola oil
  • 2 Tbs. rice vinegar
  • 2 Tbs. soy sauce
  • 1 Tbs. oyster sauce
  • 1 Tbs. sriracha sauce
  • 2 Tbs. sliced scallions
  • 1 tsp. minced fresh ginger
  • 2 garlic cloves, minced
  • 1/8 tsp. Chinese five-spice powder

For the ribs

  • 2 racks pork baby back ribs (2 to 2-1/2 lb. each)


Make the marinade

  • Measure the jam, hoisin sauce, oil, rice vinegar, soy sauce, oyster sauce, sriracha sauce, scallions, ginger, garlic, and five-spice into a 1-gallon zip-top bag and shake or squeeze until blended.

Marinate and grill the ribs

  • Pour about half of the marinade into a second 1-gallon zip-top bag. Cut each rib rack in half and add 1 rack (2 halves) to the marinade in each of the zip-top bags; turn to coat. Seal the bags, letting out all the air. Marinate overnight in the refrigerator.
  • Set the bags aside at room temperature for about half an hour. Remove the ribs from the marinade and place them on the grill, meaty side up. Grill the ribs, covered, over indirect medium-low heat until fork-tender, 2 to 2-1/2 hours. The meat will have noticeably shrunk away from the ends of the bones when it is done. Tent the ribs with foil and let rest for 5 to 10 minutes before carving and serving.
  • Serve the ribs sprinkled with sliced scallions and toasted sesame seeds and with sides of sticky rice and steamed Chinese greens.


The marinade is also delicious on bone-in chicken pieces (especially wings) or boneless, skin-on duck breasts (marinated 2 hours to overnight).


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