Chinese Babyback Ribs

• 2 racks Babyback Ribs
• 2 cups Dark Brown Sugar
• 1 Tablespoon Salt
• 1 teaspoon Black Pepper
• 1- 1/2 teaspoon Garlic Powder
• 3 teaspoons 5 Spice Powder
• 2 cups Unsweetened Pineapple Juice
• 1/4 cups Red Wine Vinegar
• 1 whole Lemon, Zest And Juice
• 1 whole Lime, Zest And Juice
• 1 whole Orange, Zest And Juice

1. 1.
2. Mix together brown sugar, salt, pepper, garlic, 5-spice powder, and the zests.
3. Place 2 rib racks in a large roasting pan.
4. Cover completely with rub mixture.
5. Cover pan with foil and refrigerate for 4 hours or overnight (I rub my ribs the day before I want to make them).
6. 2.
7. When ready to cook, bring ribs to room temperature.
8. Pour in the braising liquids (pineapple and citrus juices, and vinegar) and cover tightly with foil.
9. Bake in a preheated 250-degree oven for 3-4 hours until tender.
10. 3.
11. Remove from oven.
12. Set rib rack on a platter, and pour braising liquids from roasting pan to a large sauce pan.
13. Return ribs to the roasting pan, bone side up, and place back in the oven.
14. Boil the braising liquids, stirring frequently, until reduced by half and thickened into a sauce, about 20 minutes.
15. 4.
16. Brush the bone side of the rib racks with sauce and broil for about 3 minutes, keeping an eye on them so the sauce doesnt burn.
17. Flip ribs over and brush sauce well over the ribs.
18. Broil for 3 to 4 minutes.

brown sugar, salt, black pepper, garlic, pineapple juice, red wine vinegar, lemon, lime, orange

Taken from tastykitchen.com/recipes/main-courses/chinese-babyback-ribs/ (may not work)