An appetizer that is a “must have” in any Chinese restaurant is their mouth watering ribs. I have often wondered what gives them the unique flavor and reddish color. I decided to Google a few recipes and see what the “key” ingredients are in creating these delightful ribs. It appears that many recipes start with a basic Hoisin sauce (either homemade or store-bought) as well as Five Spice Powder. The reddish color is created by adding a little red food coloring. How easy and simple is that? However, it seems that I can’t stop at “simple” so I experimented with adding a little of this and a little of that to come up with just the right consistency to make the perfect glaze. I basically used a combination of my basic barbecue sauce recipe and a Chinese rib recipe.
Many recipes call for using spareribs and most Chinese restaurants use them but I prefer the meatiness of baby back ribs. These can be served as an appetizer or as a main dish.
Serves 6 - 8
Mix all ingredients in a bowl or jar until well blended. Set aside until ready to use.
Directions for Ribs:
Cut ribs into 3 rib sections.
Place ribs in large pot and fill will water until covered (use 1/2 cup of salt per gallon of water).
Bring the pot with the ribs to a boil. Once the ribs start to boil, immediately remove from the heat and cool completely.
Cover the pot and place the entire pot with the ribs in the refrigerator overnight.
The next day, rinse off all the ribs pieces and pat dry.
Place the ribs in a slow cooker and baste the ribs with a layer of sauce.
Cook on low for 4-5 hours or until tender, occasionally brushing ribs with the sauce.
Ribs can then be either broiled with a layer of sauce or placed on a grill for extra crispness. Be careful when barbecuing on the grill or broiling as the high sugar content of the sauce can burn easily.
Let ribs slightly cool before slicing into 1 rib pieces before serving.
Top with toasted sesame seeds or chopped green onion.