Five-Spice Spareribs With Sweet Orange BBQ/Dipping Sauce (Asia

• 3 12 lbs pork baby back ribs (2 racks)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 14 cup five-spice powder
• 2 tablespoons sesame oil
• 2 (14 ounce) bottles ketchup
• 34 cup orange juice
• 1 tablespoon molasses
• 1 tablespoon mustard (Creole or whole grain)
• 1 tablespoon garlic (minced)
• 12 cup yellow onion (chopped)
• 14 cup light brown sugar (packed)
• 1 teaspoon hot sauce (Texas Pete)
• 1 teaspoon Worcestershire sauce
• 12 teaspoon salt
• 12 teaspoon cayenne powder
• 1 tablespoon fresh ginger (grated)
• 14 teaspoon black pepper

1. For the ribs: Season both sides generously with salt, pepper, and five-spice powder.
2. Wrap each rack with plastic wrap, then wrap tightly with aluminum foil.
3. Refrigerate overnight.
4. Pre-heat oven to 375F Bring ribs to room temperature.
5. Bake in the plastic and foil on a baking sheet for 1 1/2 hours.
6. Carefully open package and test for doneness (bone should pull away from meat).
7. Cook a little longer if necessary.
8. Remove from oven and let cool slightly.
9. Brush ribs with BBQ sauce.
10. Slice into 2-rib sections.
11. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.
12. For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth.
13. Will keep in refrigerator for 2-3 weeks.

pork baby back ribs, salt, black pepper, fivespice powder, sesame oil, bottles ketchup, orange juice, molasses, garlic, yellow onion, light brown sugar, hot sauce, worcestershire sauce, salt, cayenne powder, fresh ginger, black pepper

Taken from www.food.com/recipe/five-spice-spareribs-with-sweet-orange-bbq-dipping-sauce-asia-155805 (may not work)