Ingredients
- 2 pounds baby back pork ribs
- 2 tablespoons toasted sesame oil
- 1/4 cup Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- 1 tablespoon toasted sesame seeds, for garnish
- Chopped fresh cilantro leaves, for garnish
Pineapple glaze:
- 2 tablespoons unsalted butter
- 1 whole fresh pineapple, peeled and cubed
- 1 cup low-sodium soy sauce
- 1/2 cup dark rum
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 fresh red chile, sliced thin
- 2 garlic cloves, smashed
- 1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife
Directions
Preheat the oven to 300 degrees F.
Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.
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By khorlyk
on September 19, 2011
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Very good for ribs in the oven. All my guests really enjoyed them
By JustMike
Duvall, WA
on January 19, 2011
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I don't normally make ribs in the oven, that is something I still think is best done in my smoker. But lacking time and wood I decided to try this recipe. It was surprisingly tasty and is something I will do again. Also using five spice was a nice asian flavoring to ribs and something that I will try to incorporate in my other dry rubs more. I did take the advance of another comment which was to add cider vinigar into the sauce and I'm glad I did it cut down the sweetness quite a bit.
Overall I still perfer my smoker but I would make this recipe again, and when I do smoke my ribs I will use this sauce as basting sauce
By trungle324_12013951
Santa Rosa, 43
on July 25, 2009
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tried this for the first time based on time & prep.
the sauce is way too sweet even by itself as a dip !!!
recommendation . leave the dry rub over night & baste the sauce while cooking. CUTT down on the soy sauce ! use only half of amount of soy & replace with fish sauce ( Phu Quoc or flying fish if brand is avail. then just add some teriyaki & follow the rest of the receipe let the sauce reduce & baste as regular . \(*~*/
Read all 19 reviews