How to make it

  • Place chicken stock, gingerroot, five-spice powder, soy sauce, and garlic in a large saucepan, slowly bring to a simmer
  • Add ribs to simmering liquid. Simmer slowly, uncovered, for 30 minutes. Remove ribs; set aside to cool
  • Skim fat from cooking liquid. Boil liquid gently until reduced to 1 1/3 cup; set aside
  • To grill, brush ribs liberally with Chinese Barbecue Sauce. Grill 8 to 10 minutes over medium coals or till ribs are heated though and sauce has caramelized slightly, turning after 6 minutes
  • To bake, place ribs on a foil-lined baking sheet; brush liberally with Chinese Barbecue sauce. Bake in 450 degree oven for 10 to 12 minutes or till ribs are heated though and sauce has caramelized slightly.
  • Cut the cooked ribs into two-rib pieces. Heat the reduced braising liquid, and pour a little over ribs to moisten. Sprinkle with toasted sesame seed and garnish with cilantro

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