Five-spice Spareribs With Sweet Orange Bbq/dipping Sauce (asia

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 1/2 lbs lamb baby back ribs (2 racks)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/4 cup five-spice powder
• 2 tablespoons sesame oil
• 2 (14 ounce) bottles ketchup
• 3/4 cup orange juice
• 1 tablespoon molasses
• 1 tablespoon mustard (creole or whole grain)
• 1 tablespoon garlic (minced)
• 1/2 cup yellow onion (chopped)
• 1/4 cup light brown sugar (packed)
• 1 teaspoon hot sauce (texas pete)
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne powder
• 1 tablespoon fresh ginger (grated)
• 1/4 teaspoon black pepper

Recipe

• 1 for the ribs: season both sides generously with salt, pepper, and five-spice powder.
• 2 wrap each rack with plastic wrap, then wrap tightly with aluminum foil. refrigerate overnight.
• 3 pre-heat oven to 375°f bring ribs to room temperature.
• 4 bake in the plastic and foil on a baking sheet for 1 1/2 hours. carefully open package and test for doneness (bone should pull away from meat). cook a little longer if necessary.
• 5 remove from oven and let cool slightly. brush ribs with bbq sauce. slice into 2-rib sections. drizzle with sesame oil and serve with bbq sauce on the side for dipping.
• 6 for the bbq/dipping sauce: combine all ingredients in food processor or blender and process until smooth. will keep in refrigerator for 2-3 weeks.