INGREDIENTS:
- 1 (3 lbs) slab of pork baby back ribs
- ¾ cup Teriyaki sauce
- 1 cup chicken broth
- 1 tsp five spice powder
- 1 large red onion, chopped
- 2 tsp garlic, minced
- 1 tbsp ginger, minced
For the Barbecue Sauce:
- ½ cup hoisin sauce
- 2 & ½ tbsp rice vinegar
- 3 tbsp brown sugar
- ⅛ tsp five spice powder
- 1 tbsp sesame seeds
- Pinch of ground black pepper
- ½ tsp sesame oil
HOW TO COOK:
- Start by cleaning the slab of baby back ribs.
- Remove the layer of white membrane.
- Slice the slab into 3 or 4 pieces.
- Place the ribs in a resealable bag and then add the Teriyaki sauce.
- Remove the air in the bag, seal, and marinate for at least 1 hour.
- In a slow cooker, place the marinated baby back ribs, onion, ginger, garlic, five spice powder, and chicken broth.
- Set the slow cooker to high and cook for 3 hours.
- To make the asian barbecue sauce, combine the barbecue sauce ingredients and mix together in a bowl. Set aside.
- Carefully remove the baby back ribs from the slow cooker.
- Gently rub off the ingredients used in the slow cooker from the ribs.
- Arrange in a baking tray lined with aluminum foil.
- Pre-heat the oven to 350 F or 175 C.
- Brush the barbecue sauce all over the ribs (but leave some sauce for later use).
- Bake for 15 minutes.
- Remove from the oven and brush the remaining sauce. Tranfer to a serving plate. Enjoy!
IMAGE: philippinesfoodrecipes.wordpress.com
Also try: Honey Garlic Barbecue Spare Ribs
