Ingredients:
1-2 lbs baby back rib
2 Tbsp. honey
Sauce A: (for marinate)
½ tsp. salt
2 tsp. sugar
2 tsp. Chinese five spices
1 tsp. Sar Cheong powder (a type of a ginger)
2 tsp. Chinese cooking wine
1 tsp. garlic powder
1 tsp. cinnamon
Sauce B: (for basting)
2 Tbsp. Hoisin sauce
2 tsp. ground bean paste
1 Tbsp. sesame seed paste
1 Tbsp. sugar
2 pieces of preserved red hot beancurd
1 tsp. garlic, minced
1 tsp. shallots, minced
Method:
1. Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.
2. Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.
3. Preheat oven to 375°F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.
4. Remove from oven and brush ribs with honey.
