In stock
SKU
R216

Chinese Baby Back Ribs

Asian spices and Bourbon bring this recipe to the next level

Prepare a zip style or a vacuum sealable bag large enough to accommodate the ribs and sauce. In a small bowl combine hoisin sauce, Bourbon, ¼ cup honey, Hei-Jin 'Rich' Soy SauceToasted Sesame Seeds, hot sauce, Ground GingerOnion PowderGarlic PowderGround Yellow Mustard SeedsHibiscus Powder, and 1 tablespoon Chinese Five Spice.  Place the individual ribs inside the sealable bag and pour 3/4ths of the liquid over the ribs.  Save the remaining sauce for basting later.  Seal the bag.  Marinate overnight in the refrigerator.

Preheat oven to 250°.  Allow ribs to heat up to room temperature.  Prepare a baking rack in a baking pan with an inch of water below.  Arrange the ribs on the baking rack, cover, and cook for 3 hours.  Drizzle remaining marinade over the ribs and cook covered for another 30 minutes on 350°. Garnish with sliced green onions and Toasted Sesame Seeds.  Serve with our Black Japonica Rice.

More Information
SKU R216
Ingredients

Chinese Five Spice

- 1 teaspoon Vietnamese "Saigon" Cinnamon

- 1 teaspoon Star Anise Powder

- 1 teaspoon Ground Cloves

- 1 teaspoon Ground Fennel Seeds

- 1 teaspoon Wild Green Szechuan Peppercorn, freshly ground

Ribs

- 1 pound Canadian Baby Back Ribs – cut into individual pieces

- ½ cup hoisin sauce

- ¼ cup Bourbon

- ¼ cup honey + 2 tablespoons for basting

- ¼ cup Hei-Jin 'Rich' Soy Sauce

- 2 tablespoons Sesame Oil

- 2 tablespoons hot sauce

- 2 tablespoons Ground Ginger

- 2 tablespoons Onion Powder

- 2 tablespoons Garlic Powder

- 1 tablespoon Ground Yellow Mustard Seeds

- 1 tablespoon Hibiscus Powder

4 green onions, sliced for garnish

- 1 tablespoon Toasted Sesame Seeds, for garnish

Tips Notes

Make enough Chinese Five Spice for a few recipes by combining equal parts of each of the Chinese Five Spices. Save in a sealable container.

Prep Time 20 Minutes + marinate tim
Cook Time 3.5 Hours
Total Time 4 Hours
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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