Comida Kraft
Recipe Box

Oven-Roasted Asian Ribs

Oven-Roasted Asian Ribs is rated 3.75 out of 5 by 20.
Prep Time
15
min.
Total Time
1
hr.
Servings

8 servings

No rib will be spared when you serve up this baked Asian-style dish with soy sauce and sweet pineapple chunks.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix juice and soy sauce in large bowl. Add ribs; turn over to evenly coat both sides with juice mixture.
  • Sprinkle coating mix onto ribs; toss to coat. Place ribs in single layer in foil-lined shallow pan; top with pineapple chunks.
  • Bake 45 min. or until ribs are done.

Serving Suggestion

Serve with hot cooked brown rice and steamed Oriental vegetables.

Special Extra

Sprinkle glazed cooked ribs with toasted sesame seed or sliced green onions just before serving.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
Total fat 27g
Saturated fat 10g
Cholesterol 105mg
Sodium 830mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 5g
Protein 27g
% Daily Value
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I actually changed this recipe by coating the ribs in Kraft Seven Seas Red Wine Vinaigrette salad... I actually changed this recipe by coating the ribs in Kraft Seven Seas Red Wine Vinaigrette salad dressing, then coating withe the Shake and Bake and cooking as directed. My family loved it!! This was a great recipe, and VERY easy. I will definetly cook this again. Next time I will try Seven Seas Viva Italian. Eventually I will try it with the soy and pineapple! Please try this recipe, you will NOT be disappointed.
Date published: 2003-06-03
Rated 4 out of 5 by from Not bad. Not bad. Just make sure ribs are cooked thru if thicker pieces. I used Italian bread crumbs (i added crushed red peppers and basil) instead of shake n bake. I also used my food saver and marinated the ribs for like an hour. It's a simple dinner for those nites where u don't wanna do a whole lot.
Date published: 2005-09-13
Rated 5 out of 5 by from I have been making this for years! I have been making this for years! It came out in a Kraft magazine about 8 yrs ago. My family loves it!I side it with terriaki rice and steamed green beans!This is our version of Chinese at home!So much cheaper!
Date published: 2010-03-04
Rated 4 out of 5 by from Easy to prepare-ingredients not costly-I cut the larger ribs in half-good finger food-next time I... Easy to prepare-ingredients not costly-I cut the larger ribs in half-good finger food-next time I will marinate ribs in soy sauce for @ least 1/2 hr.-spray foil with cooking oil-ribs will not stick
Date published: 2003-03-05
Rated 5 out of 5 by from this was an excellent and easy dish. this was an excellent and easy dish. i was very surprised at how the flavors blended. next time i make it i will allow the meat to marinade for at least a 1/2 hour.
Date published: 2003-05-03
Rated 2 out of 5 by from I marinated these for 24 hours so they had a lot of flavor, but the coating was soggy and ruined... I marinated these for 24 hours so they had a lot of flavor, but the coating was soggy and ruined them. I won't make these again.
Date published: 2007-12-15
Rated 4 out of 5 by from It's very good, but I can't really taste the pineapple juice that much after you baked the ribs, but... It's very good, but I can't really taste the pineapple juice that much after you baked the ribs, but afterall, my kid loves it!
Date published: 2006-04-19
Rated 5 out of 5 by from I substituted chicken wing drumettes for the pork and cooked in the microwave for 10 minutes. I substituted chicken wing drumettes for the pork and cooked in the microwave for 10 minutes. It was supurb and moist!
Date published: 2003-03-14
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