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Sara’s Chinese-Style Baby Back Ribs

NapaStyle Wine Club Sara’s Chinese-Style Baby Back Ribs NapaStyle Wine Club Sara’s Chinese-Style Baby Back Ribs
About this Recipe
Before cooking any large piece of meat, be it beef, pork, lamb or even a whole chicken, make sure to remove from the refrigerator about 45 minutes before cooking. This will insure a more uniform cooking through the meat. Please visit www.napastyle.com for the radicchio slaw and potato salad recipes.
Serve with
Judds Hill Petit Sirah
Lodi
Ingredients
Serves: 4
  • 2, 1-1/2 lb slabs baby back ribs
  • 1-1/2 cups hoisin sauce
  • 1/2 cup plum sauce
  • 1/2 lime, juiced
  • 1 tsp chopped garlic
  • 2 tsp grated fresh ginger
  • 1 tsp Asian sesame oil
  • sprinkle of Chinese 5-spice
Directions
Preparation Time: 20 minutes
Cooking Time: 2 hours

Preheat the oven to 300°F.

In a small bowl, whisk together the hoisin sauce, plum sauce, lime juice, garlic, ginger, sesame oil, and Chinese 5-spice powder.

Lay the ribs, meat side up, on an aluminum foil-lined baking sheet. Slather the hoisin mixture on both sides of each slab. Bake about 1-1/2 hours, or until meat is no longer pink and/or the internal temperature reads 165°F to 175°F on a meat thermometer.

Cut between the bones to separate the ribs. Transfer to a platter and serve.

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