Prep 30 mins
Cook 1 hr
Ribs are better when not crowded during cooking; the sauce gets thicker and coats each piece better. Cooked ribs and sauce can be wrapped and frozen for up to 3 months. Raw ribs in marinade can also be frozen. (We liked the cooked-before-freezing version better.)
- 4 lbs pork baby back ribs
- 1⁄3 cup dark soya sauce
- 1⁄3 cup red wine vinegar
- 1⁄3 cup liquid honey
- 2 teaspoons sesame oil
- 2 -3 tablespoons szechuan hot chili paste
- 2 teaspoons garlic paste
- 1⁄4 cup dry sherry
- 128 ml prune baby food
- pickling salt
- Cut ribs into one-rib pieces. Trim any excess fat. Place in a shallow non-metallic baker (large enough not to crowd the ribs).
- Combine all remaining ingredients except the salt; mix well. Pour over ribs. Turn and coat all pieces with the marinade. Cover and refrigerate until needed.
- Turn ribs several times while marinating to coat thoroughly. When ready to serve, preheat oven to 400°F (200°C).
- Bake ribs, uncovered, about 3/4 hour, turning and basting frequently. Cook until ribs are dark and the sauce has thickened and reduced to just coating the ribs. Cool slightly; sprinkle with pickling salt before serving (with plenty of napkins!).