Possible Allergy warning – please read all recipes carefully
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Please Fave the original Here

Gads, this...just was a disaster, even if it tasted good :B

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Original submission: https://www.furaffinity.net/view/9920029

Ribs coated and cooked to a golden hue from the kitchens of chrismukkah

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I thought I would dedicate this one to  stickypawz for the great art that he does - and if you folks arent watching him, you darn well should by now!

This recipe actually comes from my 2012 "Pampered Chef" calendar (I hope to get a new calendar from them soon)!

* = optional

Ingredients:

1 cup hoisin sauce
1 1/2 tsp grated fresh ginger (I still have mine in the jar, its a lifesaver)
2 1/2 tsp Chinese five spice powder (You can make your own easy enough with powdered ginger, cinnamon, ground cloves, ground fennel, and ground anise seed, maybe a bit of ground white pepper)
1/2 tsp crushed red pepper (I used 1/2 tsp ground Szechuan pepper*- and here's something else... you know those spice bottles you can get, with the grinders attached? I had one that was almost out of spice...so, I unscrewed the bottle, put the rest of that in a new spice bottle of the same kind, washed and dried it out, then poured my Szechuan peppercorns in there to grind and store!)
1 can chicken broth
1/4 cup reduced-sodium soy sauce
4 garlic cloves, crushed
2 teaspoons honey*
2 teaspoons sesame oil*
2 racks pork loin back ribs
3 - 4 green onions with tops, sliced
Toasted sesame seeds (optional)

To make:

1.) Preheat oven to 350 degrees F (180 C); For sauce, whisk hoisin, ginger, honey, 1/2 tsp of the five-spice powder and pepper flakes if using. (I actually used a dried red 'sweet' pepper from my last garden) Stir in a medium sized bowl and when mixed, reserve 1/2 cup of the sauce and put in the refrigerator, covered until ready to brush over the finished ribs.

2.) In a separate large sized bowl - combine broth, soy sauce and crushed garlic. Here, you want to cut up your ribs in half or have your butcher do this for you. Then put the ribs in the bowl to marinate for at least 6 hours.

When youre ready, just get a lined baking dish (covered in foil) take out the ribs with a pair of tongs and put them right in the dish. Spread the other 2 teaspoons of five spice powder over them and if so desired maybe a bit more ground Szechuan pepper.

Bake, covered with foil, for 45 minutes then remove the dish from the oven. What I'd also recommend is poking a few holes in the cover with a fork, so that way any extra moisture can be removed.

Turn and baste ribs with the extra 1/2 cup of the sauce that you reserved, then cover again and bake for another 45 minutes to an hour!

Remove the dish from the oven when done, let cool for 5 minutes and if there's any sauce leftover, you can you can microwave it and brush that over the ribs as well...then sprinkle toasted sesame seeds and the cut green onions if so desired.

As for me... Er... I didnt interpret the dish this way (as in, I really didnt follow the instructions, of course :P)

What -I- thought was, you had to put in the entire marinade in the dish...so instead of glazing these guys, I essentially boiled the ribs instead *dies*

Still good mind you, just not the way to do this recipe - like I said, should just be the marinade straight up, cook as is covered, THEN sauce it and cover and bake again!

Ah well, nom nom :P

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From Chris:

So: if I - were- to redo this....whew, where do I even begin....

...Oh yeah, DON'T BAKE IT WITH ALL OF THAT LIQUID DUH

It would be better to boil down the liquid -while- the ribs are baking, so that it has a better consistency; THEN you can use it as an actual glaze for the ribs.

What's more, I think a 'Texas Two-Step' would be beneficial here: That is, bake for that 45 minutes - unwrap the ribs from the foil, and then glaze with the sauce - and then re-wrap but turn the oven up to BROIL and let cook for another 10 - 15 minutes - make sure you keep an eye on the ribs while doing that, broiling will crisp up the ribs very, very quickly! (although if you have burnt bits thats fine, that adds flavor)