- Servings: 4
Ingredients:
| 4 lbs | Pork Spareribs or Loin Back Ribs |
| Salt & Pepper, to taste | |
| 2 Tbsp | Reduced-sodium Soy Sauce |
| ½ tsp | Grated Fresh Ginger |
| 1 clove | Garlic, grated |
| ¼ tsp | Red Food Coloring, optional |
| ½ tsp | Kosher Salt, or to taste |
| 2 Tbsp | Dry Sherry |
| ½ tsp | Chinese Five-spice Powder |
| ¼ cup | Honey |
| ¼ cup | Packed Brown Sugar |
Directions:
Preheat oven to 350 degrees. Season ribs with salt and pepper. Wrap ribs in a piece of foil that is just over twice as long as the rack of ribs. Place ribs on one end of foil, leaving about 3 inches from the end for closing. Fold other end over ribs to cover, then fold open sides up to seal, and do the same with open end. Be sure to fold carefully to allow easy-opening later. Place the foil pouch of ribs in a baking pan to catch any drippings. Place pan on middle rack in oven. Bake for 2 hours.
Just before end of baking time, combine remaining ingredients for BBQ sauce in small saucepan; cook over low heat until sugar is melted and ingredients are slightly thickened.
Remove pan from oven and reduce heat to 250 degrees; carefully unfold pouch, and drain off liquid from foil. Brush sauce over both sides of ribs. Pour any extra sauce over ribs and close pouch securely. Place pan back into oven and bake for 1/2 hour more at 250 degrees. Remove from oven; carefully open pouch and serve.
Helpful Tips:
These are very similar to take-out boneless spare ribs, but with more love. For meatier ribs, use loin backs.
