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Asian Baby Back Ribs

Source of Recipe


From "The Great Ribs Book"






List of Ingredients



• 2 sides pork baby back ribs, or your favorite kind of ribs (about 2-1/4 lbs.)
  
• 3/4 cup hoisin sauce
  
• 1/2 cup plum sauce
  
• 1 Tbsp oyster sauce
  
• 1/4 cup rice vinegar
  
• 1/4 cup honey
  
• 2 Tbsp soy sauce
  
• 1 Tbsp dark sesame oil
  
• 1 Tbsp Asian chili sauce, or 2 tsp chili oil
  
• 1/2 tsp five-spice powder
  
• 1 Tbsp finely grated orange zest
  
• 3 medium cloves garlic, peeled and minced
  
• 1/4 cup peeled and minced fresh gingerroot
  






Instructions



1. Remove the membrane from the underside of the ribs, then place in a large rectangular pan.
   
   
2. Stir together the hoisin, plum sauce, oyster sauce, rice vinegar, honey, soy sauce, sesame oil, chili sauce, five-spice powder, orange zest, garlic and ginger. Pour half of the mix over the ribs and reserve the remainder for a dipping sauce. Ribs should be marinated in the refrigerator for up to 8 hours. Refrigerate the sauce separately.
   
   
3. To roast the ribs, heat oven to 350 degrees (F). Place ribs, meaty side up, on a rack in a foil-lined roasting pan. Place a small pan of water on bottom oven rack and roast the ribs until the meat begins to pull away from the ends of the bone, about 75 minutes. Baste occasionally with the marinade. Stop basting about 15 minutes before removing the ribs from the oven. Discard any remaining basting marinade; it should not be added to the dipping sauce. (The ribs can also be grilled over medium coals on an oiled rack for 75 minutes.)
   
   Let ribs rest 5 minutes before cutting, and serve the dipping sauce on the side.
   
   Makes 4 servings.