Sweet And Spicy Barbecued Pork Ribs
2 lbs pork back ribs, about 1 rack, cut into individual rib pieces
2/3 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
2 tsp hoisin sauce
1 tsp cornstarch
1 cup firmly packed brown sugar
1 tbsp mustard powder
3 cloves garlic, minced
1 tbsp grated, fresh peeled gingerroot
1 tsp five-spice powder
1/2 tsp red pepper flakes
1 tbsp cornstarch mixed with 2 tbsp water
Preheat the oven to 350 degrees F. Place the ribs in a large saucepan and cover with water. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 15 minutes. Drain the ribs, pat dry with paper towels and place them in a large bowl.
In a saucepan, combine the soy sauce, rice wine vinegar, hoisin sauce, 1 tsp cornstarch, brown sugar, mustard powder, garlic, ginger, five-spice powder and red pepper flakes. Pour half of the sauce over the ribs and toss to coat. Reserve the remaining half of the sauce mixture.
Spray a rimmed baking sheet with non-stick cooking spray. Place the ribs in a single layer on the prepared baking sheet, discarding any leftover sauce from the bowl. Bake for 15 minutes, turn the ribs over and bake an additional 10 minutes or until the sauce has turned a dark reddish brown colour and thickened slightly.
Meanwhile, add the cornstarch mixture to the reserved sauce mixture. Heat over medium-high heat until thick and bubbly. Toss the baked ribs in the sauce and serve. Serves 4.