Recipe

Chinese Baby Back Ribs Recipe

Add Step-by-Step Photos	Warsawnan / All my dishes 1 month, 1 week ago My ribs are a real crowd-pleaser! I sometimes make 2 racks just for me, vacuum seal the leftovers in single-serving size, and freeze them. They freeze well. Prep:30m Cook:240m Servings:6	Warsawnan
	chinese ribs babyback crowdpleaser

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Ingredients

2 racks of baby back ribs

Rub:

2 c. dark brown sugar

2 T. salt

1 tsp. pepper

1 1/2 tsp. garlic powder

3 tsp. 5-spice powder

zest of 1 lime, 1 orange & 1 lemon

Braising liquid:

2 c. unsweetened pineapple juice

Juice of 1 line, 1 orange & 1 lemon

1/4 c. red wine vinegar

Directions

Mix rub ingredients together well. Place 2 rib racks in large roasting pan. Cover completely with rub mixture. Cover pan with foil and refrigerate 4 hours or overnight (I rub my ribs the day before I want to make them).

When ready to cook, bring ribs to room temperature. Pour in braising liquid and cover tightly with foil. Bake in preheated, 250-degree oven, for 4 hours.

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

Brush the bone side of 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 ribs. Broil for 3 to 4 minutes.

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