A friend from brought this for a party and it was wonderful. Unlike the traditional western barbeque recipe, this one is quite different in both taste and texture. It is seasoned with Chinese five Spices–which is a combination of star anise, cloves, cinnamon, Szechwan pepper and fennel. You can roast this either in the oven or grill on the stove. I prefer the roasting method as the meat is cook slowly to retain most of its natural juices.
Ingredients
2 pounds baby back rib
2 tablespoons honey
Sauce A: (for marinate)
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoons Chinese five spices
1 teaspoon Sar Cheong powder (a type of a ginger)
2 teaspoons Chinese cooking wine
1 teaspoon garlic powder
1 teaspoon cinnamon
Sauce B: (for basting)
2 tablespoons Hoisin sauce
2 teaspoons ground bean paste
1 tablespoon sesame seed paste
1 tablespoon sugar
2 pieces of preserved red hot beancurd
1 teaspoon garlic, minced
1 teaspoon shallots, minced
Preparation
1. Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.
2. Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.
3. Preheat oven to 350 °F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.
4. Remove from oven and brush ribs with honey.
Credit: Foodista