TAKEOUT STYLE CHINESE SPARE RIBS (TAKE 2)
Pork is good for you
My family loves Oriental food of any kind. I especially like Chinese BBQ Ribs. Living in the Midwest it is very hard to find authentic Chinese Food. This recipe will not disappoint. Yes it has a lot of ingredients, but it is worth the time and effort. Enjoy!
5 cloves freshly minced garlic
1 tablespoon minced sweet pineapple
1 star anise—ground in mortar and pestle
1 tablespoon of salt
5 tablespoons of sugar
2 tablespoons of honey
2 tablespoons of peanut oil
2 tablespoons hoisin sauce
1 teaspoon of white miso
2 tablespoons of tomato puree, or 1 tablespoon tomato paste mixed with 1 tablespoon of water
5 tablespoons of ketchup
½ tablespoon of five-spice powder
2 tablespoons of pineapple juice
1 teaspoon of fresh ground pepper
½ tablespoon of paprika
2-3 racks of Circle B Ranch baby back ribs
Stir together all of the ingredients from the garlic to the paprika to make the BBQ sauce. In a Zip-Loc bag, add the ribs and half of the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan, so there is about a half inch of water. Place a roasting rack on top of the pan and place the spare ribs on the rack (rib side up) and place in your preheated oven.
Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple of minutes under the broiler.