|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
:20 |
Total Time: |
1:20 |
Ingredients: |
|
|
2-1/5 lb. baby-back ribs
1 tbsp. Chinese five-spice powder
1-7/10 fl. oz. hoisin sauce
1-7/10 fl. oz. Chinese plum sauce
8-1/2 fl. oz. apple cider or apple juice
2-1/25 fl. oz. 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
|
Directions:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
