Harry Soo


  • 1 loin back Babyback rib (13-14 bones), cut into individual bones
  • 5 tablespoons Thai Mountain Sauce (or use 3 tablespoons soy sauce)
  • 5 tablespoons Hoisin Sauce
  • 5 tablespoons Maple syrup
  • Slap Yo Daddy All Purpose rub to taste, or salt and pepper
  • Granulated garlic
  • Black pepper


  1. Season rib bones with your favorite rub, black pepper, and granulated garlic
  2. Brown ribs in a hot cast iron pan with some oil and be sure to get all sides of each rib bone browned
  3. Make the sauce and adjust to your taste
  4. Once ribs are browned, pour in ¾ cup of water and spoon the sauce over the ribs
  5. Simmer and cook until the liquid thickens into a sauce. Flip the ribs several times to coat all sides
  6. Check the tenderness. If it’s not tender enough after the sauce thickens, add a half cup of water and simmer until it reduces into a sauce. Repeat as necessary to get to the tenderness you like
  7. Serve ribs stacked Jenga-style and garnish with sliced green onions and/or sesame seeds
  8. Enjoy with some steamed rice

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