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PORK - Chinese-style baby back ribs
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| 1 c | hoisin sauce |
| 1 1/2 tsp | grated fresh ginger root |
| 2 1/2 tsp | chinese five-spice powder, divided |
| 1/2 tsp | crushed red pepper flakes |
| 1 can | chicken broth |
| 1/4 c | reduced sodium soy sauce |
| 4 | garlic cloves, pressed |
| 2 racks (2-2 1/2 lbs) | pork loin back ribs |
3-4 green onions with tops, sliced
Preheat oven to 350. For sauce, whisk hoisin sauce, ginger, 1/2 tsp of the five spice powder and pepper flakes in bowl. Reserve 1/2 c of the sauce in bowl; cover and refrigerate until ready to brush over finished ribs.
Combine broth, soy sauce and pressed garlic in deep covered baker. Remove membrane from racks of ribs. Cut between bones to separate racks in half. Lightly spray ribs with oil. Rub meaty side of ribs with remaining 2 tsp five-spice powder. Arrange ribs in baker, overlapping as necessary to fit. Bake, covered, 45 minutes. Remove baker from oven. Turn and baste ribs with all of the remaining sauce. Return baker to oven. Bake, covered, 45 minutes-1 hour, 15 minutes or until meat is tender.
Remove baker from oven. Remove ribs from baker to serving platter; cut into thirds. Microwave reserved sauce on high 1-2 minutes or until hot; brush over ribs.
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