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

Prep Time: 30 Minutes

Cook Time: 1 Minutes

Ready In: 31 Minutes

Servings: 8

Being from Texas, I'm not usually too fond of rib recipes that involve cooking them in the oven, but I love this recipe. It's an Emeril Lagasse recipe-enough said.

Ingredients:

3 1/2 lbs pork baby back ribs (2 racks)

1 tablespoon salt

1 tablespoon black pepper

1/4 cup five-spice powder

2 tablespoons sesame oil

2 (14 ounce) bottles ketchup

3/4 cup orange juice

1 tablespoon molasses

1 tablespoon mustard (creole or whole grain)

1 tablespoon garlic (minced)

1/2 cup yellow onion (chopped)

1/4 cup light brown sugar (packed)

1 teaspoon hot sauce (texas pete)

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon cayenne powder

1 tablespoon fresh ginger (grated)

1/4 teaspoon black pepper

Directions:

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. Refrigerate overnight.
3. Pre-heat oven to 375°F Bring ribs to room temperature.
4. Bake in the plastic and foil on a baking sheet for 1 1/2 hours. Carefully open package and test for doneness (bone should pull away from meat). Cook a little longer if necessary.
5. Remove from oven and let cool slightly. Brush ribs with BBQ sauce. Slice into 2-rib sections. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.
6. For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth. Will keep in refrigerator for 2-3 weeks.

By RecipeOfHealth.com