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Instructions |
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Mix all ingredients, except ribs, in bowl let stand at least 1 hour. While Waiting, trim the ribs to your liking and remove any unwanted fat or membrane. Cut into individual ribs and place in gallon ziplock bag.
Add about 1/2 to 3/4 cup sticky sauce and and mix with the ribs and let sit at room temperature for an hour and a half. (You may do multiple ribs rather than individual if you prefer and mop both sides, Store in oven to keep any unwanted pets from enjoying an early dinner)
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Put a 9x9 cake pan, 2/3 full of water, on the lower rack to keep moisture in the oven while cooking.
Preheat the oven to 250 degrees F. Cover a shallow sheet pan with foil, and place a wire rack inside.
Put the ribs on the wire rack meat side up on center of oven when at temperature.
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-Cook ribs turning every 30 minutes and mop each side of the ribs with sticky sauce. Be careful of hot steam escaping when opening up oven door.
-After 3 hours remove ribs and water
-Set the oven temperature up to 450. Let oven reach temperature before returning ribs.
-While oven is reaching temperature, mop both sides of ribs for the last time.
-(Some may prefer to transfer ribs to a preheated outdoor grill after mopping for the final phase. Be sure grill is hot before putting on grill to ensure sauce will thicken and caramelize properly. 1/2 racks are ideal for this.)
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When oven has reached 450, put ribs in oven on middle rack and cook an additional 15 minutes or until your liking.
Keep an eye on them the during this time for any indication of getting too dark for your preference.
Sprinkle with sesame seeds and small slices of green onion or chives.
(If you have mastered your grill and can control temperature, this whole process can be done outdoors also.)
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Originally Submitted
8/26/2012
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