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Nutrition Facts

Serving Size 1 (895g)

Recipe makes 4 servings

The following items or measurements are not included below:

five-spice powder

five-spice powder

1 teaspoon chili paste with garlic

Calories 2708
Calories from Fat 1848 (68%)
Amount Per Serving %DV
Total Fat 205.4g 315%
Saturated Fat 75.5g 377%
Monounsaturated Fat 93.2g
Polyunsaturated Fat 17.3g
Trans Fat 0.0g
Cholesterol 806mg 268%
Sodium 2578mg 107%
Potassium 2504mg 71%
Total Carbohydrate 32.3g 10%
Dietary Fiber 1.2g 4%
Sugars 6.9g
Protein 171.7g 343%

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5-Spice Baby Back Ribs

Recipe #87105 | 40 min | add private note

By: daydreams_uk
Mar 20, 2004

The best rib recipe ever!!! All my friends and family love this one..

SERVES 4 (change servings and units)

Ingredients

Barbecue sauce

Directions

  1. 1
    place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
  2. 2
    Add ribs and simmer slowly, without lid for around 30 minutes.
  3. 3
    Remove the ribs and leave them to cool.
  4. 4
    Boil cooking liquid gently until reduced to about 1/2 pt.
  5. 5
    Place ribs on a baking sheet and brush with chinese barbecue sauce.
  6. 6
    Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
  7. 7
    Heat the reduced liquid and pour over ribs to moisten.
  8. 8
    Serve and enjoy!

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Featured Reviews for This Recipe

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!

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    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.

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    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!

    2 people found this review helpful

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  • 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!!

    1 person found this review helpful

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  • Read all 10 reviews

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