Ingredients: 2 pounds baby back rib,2 tablespoons honey,Sauce A: (for marinate),1/2 teaspoon salt,2 teaspoons sugar,2 teaspoons Chinese five spices,1 teaspoon Sar Cheong powder (a type of a ginger),2 teaspoons Chinese cooking wine,1 teaspoon garlic powder,1 teaspoon cinnamon,Sauce B: (for basting),2 tablespoons Hoisin sauce,2 teaspoons ground bean paste,1 tablespoon sesame seed paste,1 tablespoon sugar,2 pieces of preserved red hot beancurd,1 teaspoon garlic, minced,1 teaspoon shallots, minced
Instructions:
- Cut ribs in equal size and pat dry.
- Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.
- Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.
- Preheat oven to 350F. Put ribs on a pan place and roast on the top shelf.
- Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.
- Remove from oven and brush ribs with honey.
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