5-Spice Baby Back Ribs

From: Kiss The Cook <3

On Aug 29, 2009

Fabulous!!!! I used boneless beef ribs, which everyone knows are generally dry, but this recipe made them so tender and not at all dry! My 11 year old son who usually only eats noodles when we have Chinese food ate two ribs~Zomg Amazing~ I will make these regularly! Great recipe thank you for sharing <3!

From: Blue Bustard

On Aug 19, 2009

This is a good recipe. I had the butcher cut the rack of baby back ribs in half so that each bone would be somewhat short. This made the dish into finger food, or appetizer style. Otherwise, I followed the recipe as written except I sprinkled sesame seeds liberally on the finished product. Nobody raved about the ribs, and I sorta liked them. Nice, but no big cigar. Next time skip the 5 spice and add 1000 pounds of habanero sauce.

From: Lois M

On Sep 9, 2004

I was asked to bring "Chinese Ribs" to my book club meeting (theme menu based on the book) I doubled this cuz there are 15 of us, and didn't do step 7 cuz when I was reducing the liquid I got looking around Zaar and reduced it way too much! but otherwise, I followed the recipe to a T. You should have smelled my house!!! This was such a big hit, everyone wanted the recipe, I think we'll have a few more members after this!

From: Poor College Student Chef

On Jan 20, 2007

So easy to make! Ribs were juicy and full of flavor! I didn't add chili paste (replaced with garlic powder) Next time, I may want to reduce the amount of hoisin and soy sauce just a tad as it was a little too salty for my taste. Otherwise, it was delicious!!