Five-Spice Spareribs With Sweet Orange BBQ/Dipping Sauce (Asia

• For the ribs
• pork baby back ribs (2 racks)↗3 1⁄2 lbs
• salt↗1 tablespoon
• black pepper↗1 tablespoon
• five-spice powder1⁄4 cup
• sesame oil↗2 tablespoons
• For the BBQ or Dipping Sauce
• ketchup↗2 (14 ounce) bottles
• orange juice↗3⁄4 cup
• molasses↗1 tablespoon
• mustard (Creole or whole grain)↗1 tablespoon
• garlic (minced)↗1 tablespoon
• yellow onion (chopped)↗1⁄2 cup
• light brown sugar (packed)↗1⁄4 cup
• hot sauce (Texas Pete)↗1 teaspoon
• teaspoon Worcestershire sauce↗1
• teaspoon salt↗1⁄2
• teaspoon cayenne powder↗1⁄2
• tablespoon fresh ginger (grated)↗1
• teaspoon black pepper↗1⁄4

Step-by-step instructions

1. 1

   For the ribs: Season both sides generously with salt, pepper, and five-spice powder.

2. 2

   Wrap each rack with plastic wrap, then wrap tightly with aluminum foil. Refrigerate overnight.

3. 3

   Pre-heat oven to 375°F Bring ribs to room temperature.

4. 4

   Bake in the plastic and foil on a baking sheet for 1 1/2 hours. Carefully open package and test for doneness (bone should pull away from meat). Cook a little longer if necessary.

5. 5

   Remove from oven and let cool slightly. Brush ribs with BBQ sauce. Slice into 2-rib sections. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.

6. 6

   For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth. Will keep in refrigerator for 2-3 weeks.