Ingredients

  • 2 pounds baby back rib
  • 2 tablespoons honey
  • Sauce A: (for marinate)
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons Chinese five spices
  • 1 teaspoon Sar Cheong powder (a type of a ginger)
  • 2 teaspoons Chinese cooking wine
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • Sauce B: (for basting)
  • 2 tablespoons Hoisin sauce
  • 2 teaspoons ground bean paste
  • 1 tablespoon sesame seed paste
  • 1 tablespoon sugar
  • 2 pieces of preserved red hot beancurd
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallots, minced

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cut ribs in equal size and pat dry.
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Step 2

  • Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.
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Step 3

  • Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.
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  • Length: 240 minutes

Step 4

  • Preheat oven to 350F. Put ribs on a pan place and roast on the top shelf.
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Step 5

  • Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.
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  • Length: 60 minutes

Step 6

  • Remove from oven and brush ribs with honey.
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