Baby Back Pork Rib Rubbed with Chinese Five Spice & Slathered in Hoisin Sauce
Makes 18 ribs
- 2 slabs baby back pork ribs (about 4 lbs)
- 1 t. Chinese five-spice powder (see notes below)
- 1 t. onion powder
- 1 cup hoisin sauce
- ½ c. bottled chili sauce or ketchup
- ¼ c. Sherry
- 4 t. chili-garlic sauce
- 1 T. minced peeled fresh ginger
- 1 T. chopped garlic
- 1 t. prepared horseradish
- I find that commercially-available five-spice powder varies widely from brand to brand, so I make my own: Combine 1 t. Sichuan peppercorns, 1 t. fennel seeds, 1 t. whole cloves, 3 star anise, and a 2-3 inch piece of cinnamon bark, broken into pieces, and grind finely in a spice grinder. Tweak the ratio of ingredients to suit your taste.
- Place ribs on a large baking sheet with a shallow rim lined with foil. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 300°F.
- Bake ribs, covered, until tender, about 90 minutes.
- Turn on the broiler.
- Uncover and turn ribs meat side up and broil to slightly caramelize the sauce. Keep an eye on them – they’ll burn quickly.
- Cut meat between bones to separate ribs and serve.