Ingredients:
2 racks pork loin back (baby back) ribs (5 to 5 1/2 pounds)
1/4 cup packed brown sugar
2 T Watkins Garlic Powder
1 T Watkins Black Pepper
1 T Chinese five-spice powder
1 t Watkins Ginger
1/4 t salt
1/4 cup Dijon-style mustard
1/2 cup hoisin sauce
2 T molasses
1 T reduced-sodium soy sauce
1 T rice vinegar
1 recipe Asian Slaw (optional) below
Directions:
Preheat oven to 350 degrees. Cut ribs into serving size pieces. In a small bowl combine brown sugar, garlic power, black pepper, Chinese five-spice powder, ginger and salt.
Brush meat sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bonesides down, in a large shallow roasting pan. Bake, covered, for 1 hour. Carefully drain off fat.
In a small bowl stir together hoisin sauce, molasses, soy sauce and rice vinegar. Spoon mixture evenly over ribs. Bake, uncovered, for 40 to 60 minutes more or until ribs are tender. Serve with Asian Slaw.
Mase 6 servings.
Asian Slaw
Ingredients:
4 cups finely shredded bok choy
1 cup shredded carrot
1/4 cup seasoned rice vinegar
1 T cooking oil
1 to 2 t sugar
Directions:
In a large bowl combine bok choy and carrot. Drizzle with a mixture of rice vinegar, cooking oil and sugar. Season to taste with salt and pepper.
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