CHINESE BABY BACK RIBS WITH B.B.Q. DUCK SAUCE

PORTIONS: 2

INGREDIENTS

2¾ lb. baby back ribs

MARINATE

1 tsp. minced ginger

1 tsp. minced garlic cloves

5 tsp. light soy sauce

1 tsp. ground paprika

¼ tsp. ground black pepper

1 cup Rhine wine

3 cups water

1 tbsp. vegetable oil

Chop and measure all ingredients for marinate.

Wash the rib in cold water and pat dry with paper towel.

With a sharp boning knife begin removing the membrane at the back of the rib and then pull it backward removing it completely.

In a bowl mix all ingredients together and cover both sides of the ribs with the ingredients, let marinate for 1 hour at room temperature.

B.B.Q. DUCK SAUCE

¾ cup duck sauce

2 tsp. Hoisin sauce

2 tsp. Dijon mustard

2 tbsp. ketchup

½ tsp. hot sauce

In a small bowl, mix all ingredients for the B.B.Q. sauce.

COOKING THE RIBS

Preheat oven at 320° F.

In a baking sheet pan place a griddle, water and wine at bottom.

Place the ribs on the griddle and cook in the oven turning the ribs every 20 minutes. Cook the ribs for about 2½ hours. Keep the sheet pan with liquid at all times. This will avoid the dripping of the ribs to smoke while falling on the hot sheet pan.  Use the drippings to baste the ribs while cooking.

After 1 hour and 30 minutes coat the ribs with duck B.B.Q. sauce. Turn around and repeat the process a few times. Ribs should be golden color and soft.  Do not overcook. I like to chew a bit on the ribs. I do not like the meat falling off the bone to easy.

Cut the ribs in segments. Serve the drippings juices in a small bowl or pour a bit in the plate.