3 pounds baby back ribs
1/2 cup canola oil
Asian Essence (Chinese five-spice powder, clove, salt and pepper)
Stock or sake, for steaming
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
12 cups chicken stock
2/3 cup hoisin sauce
2 tablespoons miso
1 tablespoon sake
1 tablespoon soy sauce
2 teaspoons honey
2 teaspoons chili paste with garlic
1 small bunch fresh cilantro, leaves chopped
1/2 bunch fresh parsley, leaves chopped
Preheat oven to 300 degrees F. Place ribs in a large baking dish and rub with blend of spices. Place dish into oven for 3 hours, occasionally adding stock or sake into the pan to help steam the ribs.
In a medium saucepan over medium heat, add garlic and ginger and saute until fragrant. Add additional ingredients and whisk to combine.
Serve ribs directly from oven with Hoisin BBQ sauce and Lotus Root Stir-Fry.
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