Oriental Baby-Back Ribs

• 3-1/3 lb. baby-back ribs
• 1 tbsp. Chinese five-spice powder
• 1/8 qt. hoisin sauce
• 1/8 qt. Chinese plum sauce
• 1/4 qt. apple cider
• apple juice
• 1/8 qt. cider vinegar
• 1 tbsp. minced pickled ginger
• 1 clove garlic, peeled and crushed
• 2 tbsp. tomato paste
• 2 tsp. soy sauce
• 1 tbsp. honey
• Salt to taste
• Ground black pepper

1. Rub five-spice powder over ribs and sprinkle them with salt and pepper to taste.
2. In bowl, stir hoisin and plum sauces and brush them evenly over ribs.
3. Preheat oven to 350F (180 degrees C).
4. Oil 1 or 2 roasting pans large enough to hold the ribs in a single layer.
5. Put the ribs in the pans and cover tightly with aluminum foil.
6. Bake the ribs until the meat is tender enough to be pierced easily with a fork, about 1 hour, taking care to avoid the steam when you uncover the pans.
7. Carefully pour off the liquid from the roasting pans into a heatproof bowl.
8. With a shallow spoon, skim off and discard the fat from the surface.
9. Pour the remaining liquid into a large pot and add the cider or juice, vinegar, ginger, garlic, tomato paste, soy sauce, and honey.
10. Cook over medium heat, stirring frequently, until the liquid reduces to a thick, syrupy consistency, about 15 minutes.
11. Cut up the ribs into individual pieces and put them in the pot of sauce.
12. Re-warm them, turning them in the sauce with tongs to coat them evenly.
13. Transfer the ribs to a serving platter, passing any extra sauce on the side.

babyback ribs, chinese fivespice, hoisin sauce, apple cider, apple juice, cider vinegar, pickled ginger, clove garlic, tomato paste, soy sauce, honey, salt, ground black pepper

Taken from www.foodgeeks.com/recipes/19757 (may not work)