Chinese Five-Spice Spareribs

These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.

• Ready In: 1 hr 50 mins
• Serves: 5

Ingredients

• 3  lbs  baby back ribs
• 1  tablespoon Chinese five spice powder
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1⁄4 cup hoisin sauce
• 1⁄4 cup  chinese plum sauce
• 1  cup apple cider or 1  cup  apple juice
• 1⁄4 cup cider vinegar
• 2  tablespoons tomato paste
• 1  tablespoon honey
• 1  tablespoon pickled ginger, minced
• 1  garlic clove, crushed
• 2  teaspoons soy sauce

Directions

1. Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
2. Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
3. Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
4. Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.