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Cuisine

Li Hing Mui Baby Back Ribs

Featured in the Honolulu Star-Advertiser on November 20, 2013.

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Ingredients:

Li Hing Mui Baby Back Ribs

Dry rub:

  • 2 tablespoons li hing powder
  • 1 tablespoon Chinese five spice
  • 1 tablespoon Korean red pepper
  • 1 teaspoon salt
  • 2 tablespoons powder ginger
  • 5 pounds pork riblets

Sauce:

  • 2 cups brown sugar
  • 1 cup ketchup
  • 1/2 cup miso
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup oyster sauce
  • 2 tablespoons li hing powder

Directions:

  1. In a small bowl combine, the first five ingredients to be used as dry rub.
  2. Cover ribs with mixture and wrap tightly in aluminum foil.
  3. Bake at 250°F for 2 1/2 hours.
  4. In a medium bowl, mix sauce ingredients and simmer on medium-low heat for about 20 minutes, stirring constantly.
  5. After the ribs are cooked, brush on sauce and grill or broil to caramelize.

Makes 5 servings.

Approximate Nutrient Analysis per serving:
850 calories, 20 g fat, 6 g saturated fat, 135 mg cholesterol, greater than 2500 mg sodium, 112 g carbohydrate, 2 g fiber, 99 g sugar, 59 g protein

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