Time
prep 0:20
total 1:20
Ingredients
| 3-1/3 lb. | baby-back ribs | | 1 tbsp. | Chinese five-spice powder | | 1/8 qt. | hoisin sauce | | 1/8 qt. | Chinese plum sauce | | 1/4 qt. | apple cider or | | apple juice | | 1/8 qt. | cider vinegar | | 1 tbsp. | minced pickled ginger | | 1 clove | garlic, peeled and crushed | | 2 tbsp. | tomato paste | | 2 tsp. | soy sauce | | 1 tbsp. | honey | | Salt to taste | | Ground black pepper |
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Instructions
Rub five-spice powder over ribs and sprinkle them with salt and pepper to taste.
In bowl, stir hoisin and plum sauces and brush them evenly over ribs.
Preheat oven to 350°F (180ºC). Oil 1 or 2 roasting pans large enough to hold the ribs in a single layer. Put the ribs in the pans and cover tightly with aluminum foil. Bake the ribs until the meat is tender enough to be pierced easily with a fork, about 1 hour, taking care to avoid the steam when you uncover the pans.
Carefully pour off the liquid from the roasting pans into a heatproof bowl. With a shallow spoon, skim off and discard the fat from the surface. Pour the remaining liquid into a large pot and add the cider or juice, vinegar, ginger, garlic, tomato paste, soy sauce, and honey. Cook over medium heat, stirring frequently, until the liquid reduces to a thick, syrupy consistency, about 15 minutes.
Cut up the ribs into individual pieces and put them in the pot of sauce. Re-warm them, turning them in the sauce with tongs to coat them evenly. Transfer the ribs to a serving platter, passing any extra sauce on the side.
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