Asian Inspired Ribs

This is a fairly easy recipe that I use when making a large Asian inspired menu. I usually use pork flat ribs but pork spare ribs can be used, as well. I bake these in the oven after marinating them for a couple hours or overnight..The glaze is slow cooked over low heat until the flavors have been well blended and then brushed on the ribs several times during the last 30 minutes of baking. They come out moist, sticky and delicious.

I use fresh minced ginger in both the dry rub and the glaze. The easiest way to mince ginger is to peel a large piece, cut up into garlic clove size pieces and the put them through a garlic press. Make sure to press the ginger over your other ingredients, this way any juice will also be added. If you do not have access to fresh ginger, substitute with ground.

 

1 package of pork flat ribs

1/2 cup brown sugar

1 tbs Chinese 5 spice powder

1 tbs fresh minced ginger

salt

pepper

1/2 cup soy sauce

1/2 cup hoisin sauce

1/4 cup brown sugar

1/4 cup maraschino cherry liquid

2 tbs pineapple jelly

2 tbs rice wine vinegar

1 tsp sesame seed oil

1 garlic clove, minced

1 tbs minced ginger, more or less to taste

1 tsp red pepper flakes, more or less to taste

1 tsp sesame seeds

In a small bowl mix brown sugar, Chinese 5 spice powder, minced ginger, salt and pepper to taste. Rub on both sides of ribs, cover and refrigerate for several hours or overnight. When ready to bake:

Preheat oven to 400°

Place ribs on foiled line baking dish and bake for 30 minutes. Reduce temperature to 300° and continue baking. Meanwhile, mix all the remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer til thickened. After ribs have baked for 2 hours, begin glazing every 15 minutes until ribs have baked a total of 3 hours. Remove from heat and let sit for 5 minutes before serving.