Chinese babyback ribs
I make this one and it's wonderful.
1-1/2 cups hoisin sauce
1/2 cup plum sauce
1/2 lime, juiced
1 teaspoon chopped garlic
2 teaspoons grated fresh ginger
1 teaspoon Asian sesame oil
Sprinkle of Chinese 5-spice
Two 1 to 1-1/2 pound slabs baby back ribs
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