B.R. Cohn Winery & Olive Oil Company

Asian Baby Back Ribs

Asian Baby Back Ribs

Serves 4
45 mins prep time
Pair with our Olive Hill Estate Zinfandel


  • 2 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack

  • 4 Garlic cloves, minced

  • 4 Scallions, minced

  • 2 tbsp soy sauce

  • 2 tbsp B.R. Cohn Organic Olive Oil

  • 2 tbsp light brown sugar

  • 1 tbsp B.R. Cohn Chardonnay Vinegar

  • Salt and freshly ground pepper


Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.

Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve. Pair with our North Coast Petite Sirah.

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