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Baking Sheet & Wire Rack
3-3 ½lbsbaby back ribs or St. Louis style pork spareribs
2tspchinese five spice
¼cupshaoxing cooking wine or dry sherry
6-8dropsred food coloroptional
In a small bowl: combine salt, chinese five spice, brown sugar and mix.
Preheat the oven to 300°F (148°C).
Clean and pat the ribs dry with a paper towel. Place the meat side down on the cutting borad. Remove the skin membrane from the ribs and discard.
Coat both sides of the ribs with the rub and marinate for 30 minutes.
Place a wire rack on a baking sheet. Place the rub ribs on top of the wire rack.
Place the ribs in the oven (uncovered) and bake for 1 hour.
BBQ Sauce: In a non-stick pan: combine soy sauce, hoisin, honey, shaoxing wine, oyster sauce, garlic, ginger, sesame oil and whisk. Bring to a simmer and cook for 5-8 minutes or until starts to thicken (half of the liquid should be evaporated). Let the sauce cool until ready for use (it will continue to thicken as it cools).
First Baste: Remove the ribs from the oven. Turn the oven up to 450°F (232°C). Generously baste the ribs with BBQ sauce. Bake for 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
Second Baste: Remove the ribs from the oven and baste again with BBQ sauce. Bake for another 15 minutes. Note: St. Louis style ribs: bake for 20 minutes.
Remove the ribs from the oven and baste with sauce again. Cool for 15 minutes before cutting. Place the ribs on a cutting board and cut between the bones.
Optional: recommend serving with rice or noodles and cooked vegetables.
Serve & Enjoy!
St. Louis Style Ribs usually has more meat so the cook time will be a little longer.