Tender oven-baked pork ribs marinated in Chinese five-spice and plum sauce – achieve perfect caramelization with our step-by-step guide!
Ingredients
2 lbs (900g) pork baby back ribs (single bone cut)
Marinade:⅓ cup light soy sauce (推荐Kikkoman)
⅓ cup plum jam (or apricot preserves substitute)
3 tbsp warm water
2 tbsp Shaoxing wine (dry sherry替代方案)
2 garlic cloves (microplaned)
1 tsp premium five-spice powder
Pro Techniques
Velveting Prep
Blanch ribs in boiling water 2 mins to remove impurities. Pat dry.
Marination Science
Whisk marinade until emulsified. Vacuum-seal with ribs for 3+ hours.
Two-Stage Roasting
Phase 1: 450°F (232°C) covered – creates steam for tenderness
Phase 2: 350°F (177°C) uncovered – enhances caramelization
Directions
Mix marinade ingredients in saucepan. Simmer 3 mins to dissolve plum jelly. Cool completely.
Place ribs in zip-top bag with chilled marinade. Massage gently. Refrigerate 3-24 hrs.
Line baking sheet with foil. Arrange ribs meat-side down. Reserve ¼ cup marinade.
Tent with foil. Bake 30 mins at 450°F. Remove foil, flip ribs.
Baste with reserved marinade. Roast 15-20 mins at 350°F until glossy.