Zutaten für Beijing Style Ribs
- 1 rack baby back ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon olive oil
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Zubereitung von Beijing Style Ribs
- Preheat oven to 425°F (220°C).
- Cut the rack of ribs into individual rib portions.
- Place ribs in a large, shallow baking pan lined with foil.
- Bake uncovered for 30 minutes, flipping halfway through.
- While ribs bake, prepare the sauce: In a large bowl, whisk together 1 cup ketchup, 1/2 cup packed brown sugar, 2 tablespoons Worcestershire sauce, and 1 tablespoon five-spice powder (or make your own: see step 16).
- Remove ribs from oven and drain off excess fat.
- Add ribs to the bowl with the sauce and toss to coat completely.
- Return ribs to the baking pan.
- Reduce oven temperature to 350°F (175°C).
- Bake for an additional 15-25 minutes, or until ribs are incredibly tender and the sauce has thickened slightly.
- Let rest for 5 minutes before serving. Enjoy!
- **Alternative Five-Spice Powder (makes 1 tablespoon):** Combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground anise, and 1/4 teaspoon ground fennel.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
18g
Fat
83g
Carbs
1g
