Oven-Barbecued Ribs

This is from the November issue of BHG. I am trying to purge old magazines and cook some of the recipes I find interesting. This is not traditional barbecue but it was not labor intensive, the flavors sounded good, and I love ribs, so gave it a try. They also included a salad recipe which is simple and tasty. I threw in the Brussel Sprouts thinking the bitter flavor would be good with the two sweet flavors of the ribs and salad and maybe make you know who hate them less. Unfortunately, these were more bitter than most so reinforced the afore mentioned hatred.

Oven-Barbecued Ribs

Prep: 30min Bake: 1hour 40 min Oven: 350

2 racks pork loin back (baby back)

1/4 cup packed brown sugar

2 Tbsp. garlic powder

1 Tbsp. ground black pepper

1 Tbsp. Chinese five-spice powder

1tsp. ground ginger

1/4 cup Dijon-style mustard

1/2 cup hoison sauce

2 Tbsp. molasses

1 Tbsp. soy sauce

1 Tbsp. rice vinegar

1. Preheat oven to 350F. Cut ribs into serving-size peices. In a small bowl combine brown sugar, garlic powder, ground black pepper, Chinese five-spice powder, ginger, and salt.
2. Brush meaty sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bone sides down, in a large shallow roasting pan. Bake, covered, in for 1 hour. Carefully drain off fat.
3. In a small bowl stir together hoisin sauce, molasses, soysauce, and rice vinegar. Spoon mixture evenly over ribs. Bake, uncovered, for 40 to 60 minutes more or until rivs are tender. Serve with Asian Slaw. Makes 6 servings.

Asian Slaw

In a large bowl combine 4 cups finely shredded bok choy (I used Napa cabbage variety) and 1 cup shredded carrot. Drizzle with a misture of 1/4cup sasoned rice vinegar, 1 Tbsp. cooking oil, and 1-2 teaspoons sugar. Season to taste with salt and pepper.