• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 3 pounds (1.5 kg) baby-back ribs
  • 1 tablespoon Chinese five-spice powder
  • Salt
  • Freshly ground black pepper
  • 1/4 cup (60 ml) bottled hoisin sauce
  • 1/4 cup (60 mil) bottled Chinese plum sauce
  • 1 cup (250 ml) apple cider or apple juice
  • 1/4 cup (60 ml) cider vinegar
  • 1 tablespoon minced pickled ginger
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons tomato paste
  • 2 teaspoons soy sauce
  • 1 tablespoon honey


  1. Rub the ribs all over with the five-spice powder and sprinkle them generously with salt and pepper. In a small bowl, stir together the hoisin and plum sauces and then brush them evenly over the ribs. Cut the ribs into sections of 3 to 5 ribs.
  2. Preheat the oven to 350 degrees (180ºC). Oil 1 or 2 roasting pans large enough to hold the ribs in a single layer. Put the ribs in the pans and cover tightly with aluminum foil. Bake the ribs until the meat is tender enough to be pierced easily with a fork, about 1 hour, taking care to avoid the steam when you uncover the pans.
  3. Carefully pour off the liquid from the roasting pans into a heatproof bowl. With a shallow spoon, skim off and discard the fat from the surface. Pour the remaining liquid into a large pot and add the cider or juice, vinegar, ginger, garlic, tomato paste, soy sauce, and honey. Cook over medium heat, stirring frequently, until the liquid reduces to a thick, syrupy consistency, about 15 minutes.
  4. Cut up the ribs into individual pieces and put them in the pot of sauce. Re-warm them, turning them in the sauce with tongs to coat them evenly. Transfer the ribs to a serving platter, passing any extra sauce on the side.

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