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Chinese Five Spice BBQ Ribs
For the ribs
- 8 cups of chicken stock
- 1/4 cup of soy sauce
- 4 garlic cloves, peeled
- 1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 stalks of celery, diced (about 3/4 cup)
- 2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot
For the glaze
- 1 tablespoon of canola or safflower oil
- 2 tablespoons of chopped garlic
- 2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger)
- 1/4 cup chopped green onions
- 1/4 cup soy sauce
- 1/2 cup hoisin sauce
- 1 cup dark corn syrup
- 1/4 cup ketchup
- 1 1/2 teaspoons of Chinese 5 spice powder
- 1 1/2 teaspoons of sambal chili paste
Instructions
- Preheat oven to 375 degrees. In large Dutch oven/pot, combine chicken stock, soy sauce, garlic, ginger, carrot, onion and celery. Bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid. Cover the pot and bake until the meat is tender, about 90 min.
- While the meat is braising in the oven, prepare the glaze. Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat until fragrant, about 4 min. Add soy sauce, hoisin, corn syrup, ketchup, five-spice powder, and chili paste. Increase the heat to high and bring to a simmer. Reduce heat to medium-low and simmer until the mixture has thickened slightly (about 20-25 min).
- Line a baking sheet with foil. Remove the ribs from the braising liquid and place them on the baking sheet. Reduce the oven temp to 350 and brush a thick coat of glaze on the top and underside of the ribs. Bake for 30-45 min, brushing the ribs with additional glaze at about every 15 min until done. Let ribs rest for 5 min and cut into portions.
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