Ingredients
10cupswater
6garlic cloves,crushed
½onion,chopped
2bay leaves
1tspred pepper flakes
1tbspChinese 5-spice powder
2tbspkosher salt
½cuprice vinegar
2lbsbaby back ribs,(1 slab), cut into individual ribs
1½tbspsoy sauce
1½tbsprice vinegar
1½tbspsambal oelek chili paste
1½tbspdijon mustard
1½tbspketchup
1½tbsphoney
1½tbspbrown sugar
½tspChinese 5-spice powder
Preparation
Mix together the water, garlic, onion, bay leaves, red chili flakes, Chinese 5-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15 to 20 minutes.
Place the ribs in the simmering broth. Return to a simmer, turn the heat to low, and cook for 1 hour.
Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat, or coat with cooking spray.
Whisk together the soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese 5-spice powder in a large bowl.
Remove the ribs from the broth, them transfer them to the bowl with the soy sauce glaze. Toss to coat.
Transfer the glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
Bake the ribs in the oven for 15 minutes. Turn the ribs and brush with more glaze. Cook for 15 to 20 more minutes, brushing occasionally with remaining glaze if desired. Remove.
Serve and enjoy.
