Oven-Baked Asian Stick Pork Ribs

Course: Dinner

Ingredients:

For the Dry Rub:

• 2 racks of pork baby back ribs (about 4-5 pounds/1.8-2.3 kg)

• 2 tablespoons brown sugar

• 1 tablespoon Chinese five-spice powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon ground ginger

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Asian Sticky Glaze:

• 1/2 cup hoisin sauce

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 tablespoons mirin (sweet rice wine)

• 2 tablespoons fresh ginger, minced

• 3 cloves garlic, minced

• 1 teaspoon sesame oil

• 1/2 teaspoon red pepper flakes (adjust to your spice preference)

For Garnish:

• Sesame seeds

• Sliced green onions

Instructions:

1. Preheat your oven to 300°F (150°C).

2. In a small bowl, combine brown sugar, Chinese five-spice powder, garlic powder, onion powder, ground ginger, smoked paprika, salt, and black pepper to create the dry rub.

3. Remove the membrane from the ribs then pat them dry with paper towels. Apply the dry rub generously on both sides of the ribs, pressing it into the meat to ensure good coverage.

4. Let the ribs sit with the dry rub for at least 30 minutes to allow the flavors to penetrate the meat. For a more intense flavor, you can refrigerate them for a few hours or overnight.

5. If baking, place the ribs on a baking sheet lined with aluminum foil then top with more foil to avoid the ribs drying out. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender.

6. While the ribs are cooking, prepare the sticky glaze. In a saucepan, combine hoisin sauce, soy sauce, honey, rice vinegar, mirin, minced ginger, minced garlic, sesame oil, and red pepper flakes. Simmer over medium heat for about 10-15 minutes, stirring frequently, until the glaze thickens.

7. In the last 30 minutes of cooking, baste the ribs generously with the sticky glaze, turning and coating them evenly.

8. Once the ribs are done, remove them from the oven or grill. Brush them with additional glaze and sprinkle sesame seeds and sliced green onions over the top.

9. Slice the ribs between the bones and serve hot.