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.