These are great as is but if you want sauce, serve with plum sauce or hot mustard. These are meant to be a snack. If you serve them as a main dish, a slab will serve 2 or 3 people.
Servings: 4
Ingredients
2pounds(900g) slab pork baby back ribs
2 ½tablespoonshoisin sauce
1 ½tablespoonssoy sauce
1tablespoonsShaoxing rice wine or dry sherry
1small garlic clove,smashed
1 ½teaspoonsbrown sugar or coconut sugar
⅛teaspoonChinese five-spice powder
Instructions
Pat the ribs dry with paper towel. Inspect the bone side of the slab to see if the tough membrane (silver skin) remains. If it does, remove it. Put the slab in a pan large enough for it to fit snuggly.
In a bowl, stir together the hoisin sauce, soy sauce, wine, garlic, sugar, and five spice powder. Coat the ribs with the mixture. Cover with plastic wrap and set aside at room temperature 1 hour (or refrigerate up to 8 hours and return to room temperature).
Heat the oven to 375F with a rack in the middle position. Line a rimmed baking sheet with foil and place a rack inside. Place the ribs on the rack, reserving the marinade in a microwavable bowl or measuring cup.
Bake the ribs for 30 minutes. Meanwhile, heat the reserved marinade in a microwave oven for about 40 seconds (it will boil), then let cool to room temperature while the ribs cook.
Brush the marinade on the ribs. Flip, then brush marinade on the bone side. Roast for 25 minutes, brush with marinade, then flip; the ribs are now meaty side up.
Increase the heat to broil then bake the ribs for another 10 minutes, or until glazed, richly colored, and charred here and there. (If marinade remains, brush it on the meaty side at the 5-minute mark.)
Let the ribs rest for 10 minutes before cutting between the bones and serving.