Go In Face-First: Tangerine Sticky Ribs

• 1 rack baby back pork ribs, about 3 pounds
• 4 to 6 star anise pods
• Peels from 2 tangerines, coarsely chopped
• 1 cup orange blossom honey
• 1/4 cup hoisin sauce
• 1/4 cup toasted sesame oil
• 1 large clove garlic, coarsely chopped
• 1 (2-inch) knob fresh ginger, peeled and coarsely chopped
• 1 teaspoon Szechuan peppercorns
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon sambal oelek
• 2 tablespoons chopped tangerine peel, for garnish

1. Rinse the ribs under cold water and pat dry with a paper towel.
2. Place the ribs in a baking dish, sprinkle with the star anise, and set aside.
3. To make the marinade, in a blender, combine all of the ingredients and process until the mixture is fairly smooth.
4. Pour over the ribs, cover tightly with aluminum foil, and refrigerate overnight.
5. Preheat the oven to 300F.
6. Remove the ribs from the refrigerator and bring to room temperature, about 30 minutes.
7. Place the covered dish in the oven and cook for 2 12 hours.
8. Remove the ribs from the oven.
9. Remove the foil and set aside.
10. Baste the ribs with the sauce and return to the oven, uncovered.
11. Cook for another 30 minutes.
12. Remove the ribs from the oven and tent with the reserved foil.
13. Allow to rest for 15 minutes.
14. Transfer the rack to a cutting board and cut between the bones.
15. Serve with a sprinkle of tangerine peel.

rack baby back pork ribs, anise pods, peels from, orange blossom honey, hoisin sauce, sesame oil, clove garlic, ginger, sambal oelek, tangerine peel

Taken from www.foodrepublic.com/recipes/go-in-face-first-tangerine-sticky-ribs/ (may not work)