Chinese Five-Spice Spareribs - cooking recipe
Ingredients
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3 lbs baby back ribs
1 tablespoon Chinese five spice powder
1/2 teaspoon salt
fresh ground black pepper
1/4 cup hoisin sauce
1/4 cup chinese plum sauce
1 cup apple cider or 1 cup apple juice
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon pickled ginger, minced
1 garlic clove, crushed
2 teaspoons soy sauce
Preparation
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Heat oven to 350\u00b0F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.
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