Chinese Five Spice BBQ Ribs

2019-02-05 00:02:38

For the ribs

8 cups of chicken stock
1/4 cup of soy sauce
4 garlic cloves, peeled
1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced
1 medium onion, diced
1 medium carrot, diced
2 stalks of celery, diced (about 3/4 cup)
2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot

For the glaze

1 tablespoon of canola or safflower oil
2 tablespoons of chopped garlic
2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger)
1/4 cup chopped green onions
1/4 cup soy sauce
1/2 cup hoisin sauce
1 cup dark corn syrup
1/4 cup ketchup
1 1/2 teaspoons of Chinese 5 spice powder
1 1/2 teaspoons of sambal chili paste

Instructions

Preheat oven to 375 degrees. In large Dutch oven/pot, combine chicken stock, soy sauce, garlic, ginger, carrot, onion and celery. Bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid. Cover the pot and bake until the meat is tender, about 90 min.
While the meat is braising in the oven, prepare the glaze. Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat until fragrant, about 4 min. Add soy sauce, hoisin, corn syrup, ketchup, five-spice powder, and chili paste. Increase the heat to high and bring to a simmer. Reduce heat to medium-low and simmer until the mixture has thickened slightly (about 20-25 min).
Line a baking sheet with foil. Remove the ribs from the braising liquid and place them on the baking sheet. Reduce the oven temp to 350 and brush a thick coat of glaze on the top and underside of the ribs. Bake for 30-45 min, brushing the ribs with additional glaze at about every 15 min until done. Let ribs rest for 5 min and cut into portions.

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