Chinese Five Spice Spareribs

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These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. this is a wolfgang puck recipe that i found in the chicago tribune last month. the five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the asian area of most well-stock supermarkets.

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Steps

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Heat oven to 350f rub the ribs all over with the five-spice powder then salt and pepper to taste.

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Set aside.

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Stir together the hoisin and plum sauces in a small bowl.

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Brush evenly over the ribs then cut the ribs into 3-5 rib sections.

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Place the ribs in a large , oiled roasting pan.

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Cover the pan tightly with foil.

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Bake until the meat is tender enough to be pierced easily with a fork , about 1 1 / 2 hours.

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Remove foil and remove ribs to a platter.

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Pour the liquid from the roasting pan into a degreaser or bowl.

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Skim off the fat.

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Pour the liquid into a large dutch oven.

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Heat over medium heat.

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Add the cider , vinegar , tomato paste , honey , ginger , garlic and soy sauce.

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Cook , stirring often , until the liquid reduces to a syrupy consistency , about 15 minutes.

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Cut the ribs into individual pieces.

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Place in the dutch oven.

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Heat over medium heat , turning ribs to coat evenly.

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Transfer ribs to a platter.

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Pass extra sauce on the side.

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Ingredients

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baby back ribs, chinese five spice powder, salt, fresh ground black pepper, hoisin sauce, plum sauce, apple cider, cider vinegar, tomato paste, honey, pickled ginger, garlic clove, soy sauce