Country Dijon Sticky Ribs with Five-Spice & Sesame BBQ Dipping Sauce

• 2 qt. reduced-sodium soy sauce
• 3 cups honey
• 3 cups country-style Dijon mustard
• 3 cups Chinese hot mustard
• 1/2 cup gingerroot, chopped
• 12 slabs pork baby back ribs
• 2-1/4 gal. water
• Five-Spice & Sesame BBQ Dipping Sauce
• 1-1/2 qt. Kraft BarBQ Sauce
• 6 Tbsp. Chinese five-spice powder
• 1/4 cup sesame seed, toasted
• 1/4 cup garlic, minced

1. Mix first 5 ingredients.
2. Remove about 3 cups (750 ml) soy sauce mixture (or remove 1/4 cup 50 mL soy sauce mixture for trial recipe); refrigerate for later use.
3. Place ribs in 6 hotel pans (or in 1 hotel pan for trial recipe); cover with remaining soy sauce mixture.
4. Refrigerate at least 8 hours.
5. Add water to pans cover with foil.
6. Bake in 325 degrees F-convection oven 1-1/2 hours or until ribs are tender.
7. Cool slightly.
8. Transfer ribs to clean pans; discard liquid.
9. Cover; refrigerate until ready to use.
10. Meanwhile, mix Dipping Sauce ingredients; refrigerate until ready to use.
11. For 3 servings: Cut 1 rib slab into individual ribs.
12. Grill on medium-high heat 5 min., turning as needed and brushing with 1/4 cup (50 mL) of the reserved soy sauce mixture.
13. Serve with 1/2 cup (125 ml) Dipping Sauce.

soy sauce, honey, countrystyle, gingerroot, pork baby back ribs, water, sesame bbq, barbq sauce, sesame seed, garlic

Taken from www.kraftrecipes.com/recipes/country-dijon-sticky-ribs-five-spice-sesame-bbq-dipping-sauce-125567.aspx (may not work)