{"id":31719,"date":"2023-08-07T17:42:30","date_gmt":"2023-08-08T00:42:30","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=31719"},"modified":"2023-08-08T06:36:28","modified_gmt":"2023-08-08T13:36:28","slug":"baby-back-finger-chops","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=31719","title":{"rendered":"Baby Back Finger Chops"},"content":{"rendered":"

I want my baby back, baby back!<\/strong><\/span><\/p>\n

Remember that old jingle from chilis about their baby back ribs? I never had those and no way could they be as good as any bbq someone would\/could smoke\/grill at home.<\/p>\n

These little loin back finger chops caught my eye one day at the grocery. I first thought they were un-frenched lamb chops but the closer I got to them I realized they were pork so I was interested enough I bought a package. They were somewhere over $5 a lb.. They were good the first time we grilled and we just used some Montreal Steak seasoning (one of my favorite seasoning). The second time I bought them I bought a package and also bought a rack of baby back ribs thinking I could cut them up and they would be half the price of the little loin baby back loin chopsl, after I got home with them and inspected before tossing in the freezer I did notice they they didn’t have the large chunk of meat on the end. So my theory didn’t hold up BUT the slab will live another day and show up on our grill one night.<\/p>\n

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We decided to take these in an Asian direction and they turned out great. They would make a great little appetizer for one of your backyard parties.<\/p>\n

Hopefully by late fall\/early December we will be in our new house we are building here in Round Top and I can start cooking and posting more. Right now I’m helping out at the brewery 30-35 hours a weekend so by the time I get home I usually just throw something together. Believe me, you would not want to be at our table on those nights. Monday-Wednesday is my time to come up with something I really want to try BUT when it stays 100\u00b0+for weeks on end, it’s really hard to make myself turn on the oven.<\/p>\n

Check out your pork section and see if you can find these cute little ribs. Yeah, there’s a lot of cute food out that.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>: Ya, just have to try this Blackberry Bramble Cockta<\/a>il; one of my favorites when I can get blackberries at a reasonable price.<\/p>\n

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I had all these ingredients in my refrigerator.<\/p>\n

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Mix up the sauce and set aside.<\/p>\n

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See how much meatier these are at the top of the rib.<\/p>\n

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5<\/span> from 1<\/span> vote<\/div><\/div>\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Baby Back Finger Chops<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpkg<\/span>\n\t\t\t\t\t\t\t\t\t\tbaby back loin finger chops<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsoy sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\thoisin sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\thoney<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped fresh garlic<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tminced ginger<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsesame oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcider vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfermented chili paste<\/span>\n\t\t\t\t\t\t\t\t\t\tor sirarcha<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfive spice powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjuice of one lime<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite sesame seeds<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3-4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tthinly sliced green onions for garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t\t
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    Recipe Notes<\/h3>\n\t\t

    Set the ribs aside while you make the sauce. Mix all the sauce ingredients except for the sesame seeds and green onions (they are a garnish). Mix the sauce with small whisk.<\/p>\n

    Have your grill set to medium high or if using charcoal have your fire good and hot.Cook about 5 minutes per side until you get the color you want. The last 5 minutes brush sauce on both sides. You do not want the sauce to burn.  <\/p>\n

    Note: My husband probably cooked them a total of 12-15 minutes. If you want to try in the oven I would start with a 350\u00b0 oven and cook until browned and glazed. They cook really fast and probably too small to try and get an internal temperature on them. But you will know when they are done.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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