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Ingredients

2 racks baby back ribs

For poaching
3 tablespoons chopped ginger, (about 3 pieces, 1-inch each)
1 medium head (around 9 cloves) garlic, peeled and chopped
7 cups water or enough to cover ribs
1/2 teaspoon five spice powder

For marinade
10 ounces hoisin sauce
4 tablespoons soy sauce
3 tablespoons ginger root, peeled and diced
4 cloves garlic, peeled and diced
4 tablespoons roasted sesame oil
1/4 teaspoon hot chile sesame oil
1 teaspoon five spice powder
3 tablespoons dry mustard
4 tablespoons dry sherry
2 teaspoons honey

For garnish
12 cilantro sprigs for garnish
2 medium oranges, sliced thinly

Description

These Asian-style Babyback Ribs Are Delicious Served Hot Or At Room Temperature. For Juicy, Tender Ribs, Poach Them Before Placing On The Grill To Barbeque. This Also Reduces The Fatty Content.

Wholefoods