Andrew Doak Cooks - Chinese BBQ Ribs (again)

My mother-in-law saw my video from a couple of weeks ago when I made Chinese BBQ Spareribs. She asked if there were leftovers. I let her know there was, but I was leaving town, so help herself (she has a key). She didn’t, and my wife ate the leftovers (as one does), so my #MIL asked if I would prepare them again. I said yes. This time, I used the CORRECT ribs (St. Luis). They smell delicious. I almost didn’t deliver these… they look THAT good. Hopefully she enjoys them.
TIME TO PREPARE
5 minutes for marinade
1 hour to marinade ribs in covered glass dish
35 minutes per’ish glaze / bake (3’ish times, one temp change)
5 minutes to rest
INGREDIENTS FOR CHINESE BBQ RIBS
1 Rack of St. Louis Ribs
3 CUPS Hoisin Sauce (this is foundation for the marinade, so you need a bunch)
Sugar
Red Food Coloring
Garlic
Soy Sauce
Sherry
Chinese Five Spice
[optional]
Sesame Seeds
Green Onion
HOW TO
1. Pre-heat oven to 350 degrees
2. Cut ribs into individual pieces
3. Mix ingredients into large, shallow baking dish. Add cut ribs. Mix. Cover with plastic wrap for an hour in fridge or on-counter
4. Take your slotted-baking-pan and cover with foil. Punch a couple holes into foil
5. Add water to deep part of pan
6. Cover with foil-lined top
7. Arrange ribs on sheet, meat side up
8. Bake for 35 minutes
9. Take out, glaze ribs with leftover marinade, flip, put back in over for 35 more minutes
10. Turn oven up to 450 degrees
11. Take ribs out, glaze, flip and put back in oven when 450 is reached
12. Bake for 20 more minutes
13. Check. If the ribs are NOT “sticky” or “browned” enough for you, turn on BROIL for 3-8 minutes (as you like)
14. Take ribs out of oven
15. Let rest for a couple minutes
16. Splash with Sesame Seeds or Green Onion to break up the brown / red color
17. Enjoy
LINKS
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#cooking #chinese5spice #ribs #bbq #howto #foodporn #science