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Bernie's Oriental Ribs


6 pounds baby back pork ribs
1/2 cup hoisin sauce, or more to taste
1/2 cup mashed, black bean sauce, or more to taste
18 ounces tomato purée
1 1/2 teaspoons ground ginger
1 1/2 teaspoons five-spice powder
1 1/2 teaspoons ground anise
10 ounces (5/8 cup) granulated sugar
2 tablespoons puréed fresh garlic
1 tablespoon Tomato Shade (red food coloring, optional)
3 tablespoons salt, or to taste
1 tablespoon dry sherry


Preheat the oven to 400 degrees Fahrenheit

Cut the ribs into serving size pieces and place them in a glass dish.

In a bowl, mix all the other ingredients thoroughly. Spread the mixture on the ribs and let them sit for 4 to 6 hours at room temperature, or covered, overnight in the refrigerator if you prefer.

Set a rack over a roasting pan with 1 to 1 1/2 inches of water in it.

Remove the ribs from the marinade and place them on the rack. Cook the ribs until they are done, about 30 to 40 minutes.

Turn and baste them every 10 minutes during the cooking.

Yield: 6 Servings, 2.5 Cups of Sauce

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