Oriental Baby-Back Ribs

1. 1

   Rub five-spice powder over ribs and sprinkle them with salt and pepper to taste.

2. 2

   In bowl, stir hoisin and plum sauces and brush them evenly over ribs.

3. 3

   Preheat oven to 350F (180 degrees C).

4. 4

   Oil 1 or 2 roasting pans large enough to hold the ribs in a single layer.

5. 5

   Put the ribs in the pans and cover tightly with aluminum foil.

6. 6

   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.

7. 7

   Carefully pour off the liquid from the roasting pans into a heatproof bowl.

8. 8

   With a shallow spoon, skim off and discard the fat from the surface.

9. 9

   Pour the remaining liquid into a large pot and add the cider or juice, vinegar, ginger, garlic, tomato paste, soy sauce, and honey.

10. 10

    Cook over medium heat, stirring frequently, until the liquid reduces to a thick, syrupy consistency, about 15 minutes.

11. 11

    Cut up the ribs into individual pieces and put them in the pot of sauce.

12. 12

    Re-warm them, turning them in the sauce with tongs to coat them evenly.

13. 13

    Transfer the ribs to a serving platter, passing any extra sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.