Chinese Five-Spice Spare Ribs
- 2 pounds baby back ribs, sliced into single ribs
- 1/3 cup soy sauce
- 1/3 cup plum jelly (or hoisin sauce)
- 3 Tbsp water
- 2 cloves garlic, minced
- 1 tsp Spice Horizon Chinese Five-Spice Powder
- 1 tsp Spice Horizon crushed red pepper flakes
- 1 tsp Spice Horizon toasted sesame seeds (garnish)
- In a skillet, whisk together soy sauce, plum jelly (or hoisin sauce), water, garlic, five-spice powder, and red pepper flakes until completely combined.
- Let cool and set aside.
- Cut the baby back ribs into single ribs.
- Place the single ribs into a re-sealable plastic freezer bag and pour the soy sauce marinade from step 1 over the ribs. Massage the bag to ensure all of the ribs have been coated with the marinade.
- Refrigerate overnight or at minimum 4 hours.
- Preheat oven to 450 degrees Fahrenheit.
- Line a baking pan with aluminum foil and place ribs on the foil (reserve marinade for later).
- Bake ribs for 30 minutes.
- Remove the ribs from the oven and drain the liquids from the baking pan into the marinade and stir.
- Pour reserved marinade in a saucepan and heat to boil, reduce heat to simmer and add a little more water 1 Tbsp at a time to keep it thin enough for basting later. Please ensure that the marinade has been fully cooked since it contained raw pork ribs when refrigerated.
- Place ribs on plate and remove the foil from the first baking pan and discard.
- Place more foil on the baking pan and return the ribs to the pan (space the ribs apart while cooking).
- Lower heat in the oven to 350 degrees F.
- Return the ribs to the oven for another 20–30 minutes more, until cooked. Baste the ribs several times while cooking.
- Remove from the oven and place on serving platter. Sprinkle sesame seeds over the top of the ribs, then serve.
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