Banh Mi Baby Back Ribs

Total Time

Prep: 3 hours Grill: 15 min.


4 servings

Updated: Jan. 24, 2023
Banh Mi Baby Back Ribs Recipe photo by Taste of Home


  • 4 pounds pork baby back ribs
  • 2 whole garlic bulbs
  • 1 large navel orange, quartered
  • 1 cup Korean barbecue sauce, divided
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/2 cup shredded carrots
  • 1/2 cup shredded daikon radish
  • 1/2 cup thinly sliced green onions
  • Toppings: Thinly sliced cucumber, sliced fresh jalapeno pepper, cilantro leaves and lime wedges


  1. Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking.
  2. Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radish and green onions in a bowl; add brine. Refrigerate until serving.
  3. Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving-sized portions. Serve with pickled vegetables, toppings and remaining sauce.

Nutrition Facts

1 serving: 718 calories, 50g fat (16g saturated fat), 163mg cholesterol, 1499mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 45g protein.