Sticky 5 Spice Ribs

Everyone knows that I just love the Whitewater Cooks cookbook series.  I have had great success with many of the recipes from those books.  Everyone also knows that I have rib lovers in my house.  We have had some great success with some rib recipes - (check out my Maple Glazed Ribs as well as the Sweet & Spicy Ribs, but of course, I needed to try a new recipe too!  Enter Whitewater Cooks, and a recipe that called for Chinese 5 Spice, a flavour that I really enjoy.

Sticky 5 Spice Ribs

4 lbs baby back ribs
4 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons oyster sauce
1 teaspoon Chinese 5 Spice
2 cloves garlic, minced
1 cup hoisin sauce

In a bowl, mix together the rice wine vinegar, brown sugar, oyster sauce, Chinese 5 Spice, minced garlic and hoisin sauce.

Take the racks of ribs and put into a Ziploc bag.  You may need to cut the ribs down in size to fit into the bag.  Pour the sauce over the ribs, seal the bag, and refrigerate.  I did this first thing in the morning, and let the ribs marinate in the sauce until dinner that day.

When it is time to prepare your meal, preheat the oven to 400F.  Place the ribs on a foil-lined baking sheet, and bake for 10 minutes at 400F.  After 10 minutes, reduce the heat to 300F and continue baking for 40 minutes.  Be sure to turn and baste the ribs occasionally.

VERDICT:
My husband thought these were "OK" - he's not a big hoisin guy.  Me however, I really enjoyed the flavour.  I even didn't mind the sticky (coming from a girl who hates eating with her fingers LOL!)