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Chinese Babyback Ribs

by on November 22, 2009 in Main Courses, Pork November 22, 2009 Main CoursesPork
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious, sweet and tender, these are sure to become one of your family’s favorites!

Ingredients

  • 2 racks Babyback Ribs
  • 2 cups Dark Brown Sugar
  • 1 Tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1-½ teaspoon Garlic Powder
  • 3 teaspoons 5 Spice Powder
  • 2 cups Unsweetened Pineapple Juice
  • ¼ cups Red Wine Vinegar
  • 1 whole Lemon, Zest And Juice
  • 1 whole Lime, Zest And Juice
  • 1 whole Orange, Zest And Juice

Preparation

1. Mix together brown sugar, salt, pepper, garlic, 5-spice powder, and the zests. Place 2 rib racks in a large roasting pan. Cover completely with rub mixture. Cover pan with foil and refrigerate for 4 hours or overnight (I rub my ribs the day before I want to make them).

2. When ready to cook, bring ribs to room temperature. Pour in the braising liquids (pineapple and citrus juices, and vinegar) and cover tightly with foil. Bake in a preheated 250-degree oven for 3-4 hours until tender.

3. Remove from oven. Set rib rack on a platter, and pour braising liquids from roasting pan to a large sauce pan. Return ribs to the roasting pan, bone side up, and place back in the oven. Boil the braising liquids, stirring frequently, until reduced by half and thickened into a sauce, about 20 minutes.

4. Brush the bone side of the rib racks with sauce and broil for about 3 minutes, keeping an eye on them so the sauce doesn’t burn. Flip ribs over and brush sauce well over the ribs. Broil for 3 to 4 minutes.

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shutterbug on 5.21.2010

My husband requested I make ribs, just to test my cooking skills, and I chose to make these. I even dared to serve them to company without having tried out the recipe before. We thoroughly enjoyed the flavor of these ribs. I might use a little extra fruit juice(s) in the future and attempt to create extra sauce for these as we kind of missed that gooeyness you get from bbq sauce on ribs. I will prolly just take the juices from the pan and boil it some, perhaps add some honey to thicken a teeny bit more. Just thinking…

Oh and for those looking 5 spice, it was labeled as Chinese 5 Spice at our local grocer and proved fairly easy to find. I’m quite glad I bought it as I find myself adding it my rubs for other recipes. Great recipe to be introduced to it!

Thanks!

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