Prep 6 hrs
Cook 1 hr
Makes a great appetizer that's easy to bake. You can make these ahead of time and just warm them up before serving. Easily doubles or triples, if needed.
- 1⁄3 cup soy sauce
- 1⁄3 cup plum jelly
- 3 tablespoons water
- 2 tablespoons dry sherry
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 2 lbs pork baby back ribs, cut into single ribs
- In a small saucepan, whisk together soy sauce, plum jelly, water, sherry, garlic, and five-spice powder until jelly dissolves.
- Allow mixture to cool slightly.
- Pour mixture into a resealable plastic ziplock bag, and add ribs.
- Seal bag and coat ribs with sauce, and allow to marinate 3-6 hours, or overnight.
- Place ribs on a foil-lined baking pan, and cover with foil; reserving marinade.
- Bake ribs at 450°F for 30 minutes.
- Remove ribs from oven, and discard top foil.
- Drain liquids from baking pan, and turn ribs.
- Bake ribs at 350°F for 15-30 minutes more, or until ribs are cooked through, basting several times with reserved marinade.
Made these to take to a Christmas party at work today. I hope no one likes them, I want to take them home. I thought they were great and will make again for sure. Thanks! Note: Alas, there were none left after my party. I bet this marinade would be good with chicken wings, too.
WHAT an OUTSTANDING WINNER!
This really complimented by party dinner!
Used Splenda and tamari, which REALLY lessens salt taste, TRUE!
These were SO easy, LOVED the Chinese five spice anise flavoring as it REALLY came through!
Very good! It was my first time using 5-spice powder. I may lower the amt next time as I found it a little powerful. Still enjoyed the ribs & the aroma was wonderful. Thanks!