CHINESE STICKY FINGER RIBS
4-5-pounds baby back pork ribs
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons ground ginger
1 teaspoon cinnamon
⅓ cup Hoisin
⅓ cup soy
¼ cup honey
¼ cup brown sugar
1 tablespoon ginger
8 cloves garlic
Remove the ribs from packaging and rinse with cold water. Pat dry with paper towels and place in a roasting pan or on a rimmed baking sheet.
Slide a table knife under the silverskin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off. This will allow more flavor to absorb into the rack from the rub/marinade.
Mix all of the rub ingredients together in a small bowl. Coat the ribs on both sides with the rub, massaging it into the ribs. Cover tightly with foil and refrigerate for several hours or overnight.
Preheat oven to 325 degrees.
Keeping the ribs tightly wrapped with foil and bake for 1 ½ hours.
While ribs are cooking, combine all of the glaze ingredients in a medium sauce pan and cook, stirring frequently, letting the glaze reduce by ⅓, about 8-10 minutes.
After 1 ½ hours, remove the ribs from the oven and brush all over with the glaze. Return to the oven and bake an additional 30 minutes until tender and meat is almost falling off the bones. Cut into individual ribs, get extra napkins ready, and chow down.
Serve over fried rice – there are several recipes on the blog.