Prep Time::10 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 10 mins
Servings::4
Ingredients
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Ribs:
½ cup rice vinegar
½ onion, chopped
6 cloves garlic, crushed
2 tablespoons kosher salt
1 tablespoon Chinese five-spice powder
1 teaspoon red pepper flakes
2 bay leaves
1 (2 pound) slab baby back ribs, cut into individual ribs
Glaze:
1 ½ tablespoons soy sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons sambal oelek chili paste
1 ½ tablespoons Dijon mustard
1 ½ tablespoons ketchup
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
½ teaspoon Chinese five-spice powder
Directions
Gather the ingredients.
Prepare ribs: Mix 2 1/2 quarts water, rice vinegar, onion, garlic, salt, five-spice powder, chili flakes, and bay leaves in a large pot. Bring to a boil; then reduce heat to low and simmer for 15 to 20 minutes.
Place ribs in broth; return to a simmer, then turn heat to low and cook for 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
Prepare glaze: Whisk together soy sauce, rice vinegar, chili paste, mustard, ketchup, honey, brown sugar, and five-spice powder in a large bowl.
Remove ribs from broth and transfer into the bowl with soy sauce glaze; toss to coat.
Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
Bake ribs in the preheated oven for 15 minutes. Turn ribs and brush with more glaze. Cook 15 to 20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Editor's Note:
The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.