Takeout-style chinese roasted ribs

• Meat

  • 1 large racks Ribs or 2 racks baby back ribs

• Produce

  • 2 tbsp A tangerine or orange, fresh squeezed juice from
  • 5 cloves Garlic
  • 1 tbsp Pineapple, sweet

• Canned Goods

  • 2 tbsp Tomato puree

• Condiments

  • 1 tsp Bean sauce, ground
  • 2 tbsp Hoisin sauce
  • 2 tbsp Honey
  • 5 tbsp Ketchup

• Baking & Spices

  • 1/2 tbsp 5 spice, powder
  • 1/2 tbsp Paprika
  • 1 tsp Pepper, fresh ground
  • 1 tbsp Salt
  • 1 Star anise
  • 5 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Peanut oil

Found on thewoksoflife.com

Description

Ingredients

• 5 cloves freshly minced garlic
• 1 tablespoon minced sweet pineapple
• 1 star anise – ground in a mortar and pestle
• 1 tablespoon salt
• 5 tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons peanut oil
• 2 tablespoons hoisin sauce
• 1 teaspoon ground bean sauce
• 2 tablespoons tomato puree, or 1 tablespoon tomato paste mixed with 1 tablespoon water
• 5 tablespoons ketchup
• ½ tablespoon 5 spice powder
• 2 tablespoons fresh squeezed juice from a tangerine or orange
• 1 teaspoon fresh ground pepper
• ½ tablespoon paprika
• 1 large racks ribs or 2 racks baby back ribs

Directions

• Spread half the sauce on each rack of ribs and marinate overnight. Store leftover sauce for later use.
• Preheat your oven to 325 degrees and prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. This keeps the ribs moist and catches the drippings. Place a roasting rack on top of the pan and place your ribs on the rack (rib side up).
• Slow roast the ribs for about 30 minutes. Flip them over and continue roasting for another 60 minutes. You will need less time if using baby back ribs since they are smaller and more tender. Add water to the roasting pan as the water dries up during the roasting process. If the ribs look like they need a bit more color, you can finish them with a few minutes under the broiler.