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2 racks pork loin back (baby back) ribs (5 to 5-1/2 pounds)
1/4 cup packed brown sugar
2 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. Chinese five-spice powder
1 tsp. ground ginger
1/4 tsp. salt
1/4 cup Dijon-style mustard
1/2 cup hoisin sauce
2 Tbsp. molasses
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
1 recipe Asian Slaw (recipe below)
1. Preheat oven to 350 degrees F. Cut ribs into serving-size pieces. In a small bowl combine brown sugar, garlic powder, ground black pepper, Chinese five-spice powder, ginger, and salt.
2. Brush meaty sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bone sides down, in a large shallow roasting pan. Bake covered, for 1 hour. Carefully drain off fat.
3. In a small bowl stir together hoisin sauce, molasses, soy sauce, and rice vinegar, spoon mixture evenly over the ribs. Bake, uncovered, for 40 to 60 minutes more or until ribs are tender. Serve with Asian Slaw, Makes 6 servings.
In a large bowl combine 4 cups finely shredded bok choy and 1 cup shredded carrot. Drizzle with a mixture of 1/4 cup seasoned rice vinegar, 1 tablespoon cooking oil, and 1 to 2 teaspoons sugar, season to taste with salt and pepper.