Chinese-Style Oven Baked Ribs
adapted from Better Homes and Gardens recipe
3 racks pork loin ribs, about 7 lbs.
1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke
Mix together to form rub:
1/2 cup packed brown sugar
2 teaspoons garlic powder
1 tablespoon ground black pepper
1 tablespoon Chinese five-spice powder
1 teaspoon ground ginger
1 teaspoon salt
3/4 cup hoisin sauce 2 tablespoons molasses
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
Mix ingredients for the rub. Taste and adjust seasonings.
The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.
To cook, bring ribs to room temperature. Preheat oven to 350ºF.
Bake, covered for 1 hour. Carefully drain off fat.
In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.