These are one finger licking ribs. The meat is so tender and juicy that it falls off the bones easily. The sauce is sweet, tangy and with a light hint of 5 spice powder. The secret of cooking this tender ribs is wrap it up in foil and let it cook long and slow in the oven. Normally we will grill it on the BBQ after the baking part but since we already clean up BBQ set so I did it all in the oven. The results are just as good except minus for the smoky flavor.
3 pound of ribs
1 tsp grated ginger
2 cloves garlic – finely chopped
1/4 cup light soy sauce
3 tbsp Lee Kum Kee Spare Ribs sauce
1 large orange juice and zest
½ tsp 5 spice powder
1 tsp pepper
3 tbsp dark brown sugar
2. Combined all the rest of the ingredients and mix well. Pat the ribs dry and season both sides generously with marinates. Set it aside to marinate for at least 4 hours.
3. Pre-heat the oven to 350 degree F. Wrap the ribs up with a large piece of aluminum foil. Place the ribs in a large sheet pan and let it bake for 1.5 hours. The ribs should be done and fall off the bone by now and if not let it bake for another half an hour.
4. Open up the foil and pour out all the sauce/juice from the baked ribs into a small saucepan. Skim off the fats if there is any and bring the sauce up to boil it let it thickens. Brush the sauce all over the ribs.
5. Switch the oven to broil, and broil the ribs until caramelize and golden brown. Let it cool down for 15 min before cutting into it.
Note: Keep a close watch on the ribs when you broil them as they get burn pretty quick.