One of my favorite cuisines is Chinese food! Asian in general, really! And my all-time favorite American-Asian-fusion take-out dish is General Tso’s Chicken! So I took my own homemade recipe and adjusted and accommodated it to go well with baby back ribs, (I mean, why not right?), and they were fantastic! Wow! So today I give you some pretty spectacular ribs, General Tso’s Boneless Baby Back Ribs! How does that sound? Pretty good, right?
Now, you can certainly leave the bones in, but my hubby, though I love that man more than life itself, has some funny quirks. (Don’t we all!!!) And this one drives me nuts. It’s not easy to time out whole meals to make sure that everything gets done at the same time and serve the whole plate hot. And the first thing he does to his ribs is dissect them.
Each. And every….single…bone…truly painful to watch.
Because, by the time this tedious and annoying “chore” is finally done, and his “bone bowl” next to his plate is piled high with rib bones…..his once juicy and tender meat is pretty much cold. Along with any side dish that I’ve prepared and painstakingly timed out to be done at precisely the same time. Arrrggg. Not always easy!!
So. I figured out an easy way to just remove all the bones, quickly and easily, before the sauce and final baking (5 minutes) ever even happens!
This way, he’s happy, I’m happy, his food is still hot and not making me crazy, and all of the bones and mess are already taken care of!
WAH. LAH. DONE. 😉
(*If you need to see how this is done, you can take a quick peek {here!}. )
These are “indoor” ribs, though you could certainly do them in your crock pot if you like to wait that long! But It’s torture enough smelling them slow-bake in the oven for 2 1/2 hours as it is! I don’t know how good these would do on the grill due to the dark brown sugar, but if you’re an expert rib griller, and think they’d do alright, then by all means! Throw them on the grill!
After I remove the bones, they get dowsed with the incredibly crazy good sauce, and take just 5 last minutes in the oven! *This part, though, I’d highly suggest that you do in the oven.* A crock pot wouldn’t give the sauce a proper setting, and I think that these would absolutely annihilate a grill and turn into a disastrous mess. There would probably be more sauce stuck on the grates than on the meat! (I’d rather have the sauce on the ribs, wouldn’t you?) So just do the last part in the oven. Trust me on this.
So if the weather isn’t cooperating for your cookout, and you’re liking the sound of my sweet ‘n spicy, tender and juicy, fall-off-the-bone, melt-in-your-mouth, EASY to make ribs recipe…(whew!)…then you just landed in the right spot for some killer good indoor barbecue with a bit of an Asian flair!
Serve these gorgeous, boneless slabs of baby back rib meat over some buttered rice, some steamed fresh broccoli, or maybe sugar snap peas, and you’ve got yourself one heck of an incredible dinner! Hope you enjoy these General Tso’s Boneless Baby Back Ribs as much as we did!! And have a most wonderful dinner!
*These ribs also go really well with my homemade fried rice and egg rolls!
General Tso's Boneless Baby Back Ribs
Ingredients
For Dry Rub:
For General Tso Sauce:
Garnish:
Instructions