Char Siu-Style Oven Baked Ribs

Method6 steps

1. 1

   Step 1: Pat the baby back ribs (3 lb) thoroughly dry with paper towels.

   Uses 3 lb baby back ribs

2. 2

   Step 2: Mix the sugar (¼ cup), salt (2 tsp), five-spice powder (½ tsp), white pepper (¼ tsp), sesame oil (½ tsp), Shaoxing wine (1 tbsp), soy sauce (1 tbsp), hoisin sauce (1 tbsp), molasses (2 tsp), optional food coloring and finely minced garlic (3 cloves) in a bowl.

   Uses ¼ cup sugar · 2 tsp salt · ½ tsp five-spice powder · ¼ tsp white pepper · ½ tsp sesame oil · 1 tbsp Shaoxing wine · 1 tbsp soy sauce · 1 tbsp hoisin sauce

   
3. 3

   Step 3: Before the marinade touches the raw ribs, reserve about one third in a clean covered container for basting. Rub the remaining marinade over the ribs. Cover and refrigerate both the ribs and the separate clean reserve for at least 2 hours, or overnight.

   Marinate the ribs in the refrigerator · 120 minUses Dried baby back ribs · The mixed marinade, divided between a clean basting reserve and the ribs

   
4. 4

   Step 4: Preheat the oven to 400°F/about 204°C. Set a rack over a baking sheet and lift the marinated ribs onto it, leaving unused raw-contact marinade behind. Pour the 1 cup water into the pan below the rack. Transfer to the hot oven and roast for 30 minutes.

   First rib roast · 30 minUses The marinated ribs, excluding unused raw-contact marinade and the clean basting reserve · 1 cup water for the roasting pan

   
5. 5

   Step 5: Remove the ribs from the oven and baste with the clean marinade reserved before marinating. Return them to the oven and roast for another 30 minutes. Check that the ribs are cooked through, tender and at least 145°F/63°C in the meat away from bone; continue cooking if needed.

   Second rib roast · 30 minUses The ribs lifted from the first roast, excluding the pan water and drippings · The clean about-one-third marinade reserve; brush over the ribs as needed

   
6. 6

   Step 6: Lift the cooked ribs from the rack onto a cutting board and rest for 5 minutes. Slice between the bones and divide among six servings.

   Rest the ribs before slicing · 5 minUses The cooked ribs, excluding the roasting-pan water, drippings and unused basting marinade