Five Spice Baby Back Ribs with Chinese Barbecue Sauce

1 quart chicken stock or broth
1/4 cup sliced gingerroot
2 tsp. five-spice powder
1/4 cup reduced-sodium soy sauce
4 cloves garlic, crushed
3 pounds pork baby back ribs, cut into four to five-rib sections.
1 to 2 tsp. toasted sesame seed
Chinese Barbecue Sauce

  1. Place chicken stock, gingerroot, five-spice powder, soy sauce, and garlic in a large saucepan, slowly bring to a simmer.
  2. Add ribs to simmering liquid. Simmer slowly, uncovered, for 30 minutes. Remove ribs; set aside to cool.
  3. Skim fat from cooking liquid. Boil liquid gently until reduced to 1 1/3 cup; set aside.
  4. To grill, brush ribs liberally with Chinese Barbecue Sauce. Grill 8 to 10 minutes over medium coals or till ribs are heated though and sauce has caramelized slightly, turning after 6 minutes.
  5. To bake, place ribs on a foil-lined baking sheet; brush liberally with Chinese Barbecue sauce. Bake in 450 degree oven for 10 to 12 minutes or till ribs are heated though and sauce has caramelized slightly.
  6. Cut the cooked ribs into two-rib pieces. Heat the reduced braising liquid, and pour a little over ribs to moisten. Sprinkle with toasted sesame seed and garnish with cilantro.

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