Papa's Chinese Baby Back Ribs
 
Ingredients
  • 2 slabs of pork baby back ribs
  • 1¼ cups hoisin sauce (use less if you prefer less sauce)
  • 2 tablespoons cooking sake (Papa uses whiskey)
  • 1 to 1½ tablespoons brown sugar (adjust to your preference)
  • 2-3 garlic cloves
Instructions
  1. Slice the ribs if the butcher hasn't done so already.
  2. The key to tender ribs that slide off the bone when you bite into them is par-boiling.  In a large pot, add ribs then cover with water.  Slowly bring the water to a boil on medium-high heat then quickly reduce to simmer. Simmer for about 1 hour to 1½ hours.  Par-boiling also helps to reduce the fat and oiliness of the ribs.
  3. While the ribs are boiling, make the sauce.  Chop garlic cloves, and in a medium bowl combine garlic, hoisin sauce (I use Lee Kum Kee brand), sake, and  brown sugar. (Papa uses a splash of whiskey instead of sake.)
  4. Take each rib and dip it in the hoisin mixture then place in a baking dish.
  5. Bake at 300 degrees F, for 30 minutes.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/08/20/chinese-baby-back-ribs/