Chinese immigrants to Hawaii introduced their style of cooking ribs to the locals, which quickly became very popular around the island chain. In this version, the ribs are cut into single bone, appetizer-sized pieces perfect for snacking on while watching the game. You could also make a meal of these ribs by serving them with steamed rice and stir-fried vegetables.
Preparation time: 15 minutes, plus overnight marinating
Cooking time: About 90 minutes
Makes: 6 to 8 servings
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) ketchup
1/4 cup (60 mL) honey
1 tsp (5 mL) five-spice powder
1 tsp (5 mL) coarsely ground black pepper
1 inch (2.5 cm) piece fresh ginger, peeled and chopped
1/4 cup (60 mL) dry sherry
2 garlic cloves, minced
3 lbs. (1.5 kg) pork side or back ribs, trimmed well and cut into 6-inch (15-cm) long slabs
Combine the soy sauce, ketchup, honey, five spice powder, pepper, ginger, sherry and garlic in a large bowl. Add the ribs and turn to coat. Cover and marinate in the refrigerator overnight, turning occasionally.
Preheat the oven to 325°F (160°C). Place the ribs in a single layer, meaty-side up, in a wide, sided baking pan. Pour in 1 cup (250 mL) of cold water. Brush 1/2 the marinade left in the bowl over the ribs; store the remaining marinade in the fridge. Cover and bake the ribs for 60 minutes. Uncover and brush the ribs with the remaining marinade. Cook, uncovered, for 30 minutes more, or until the ribs are tender and nicely glazed. Turn the oven to broil; broil the ribs for a few minutes to glaze and deepen the colour of the ribs. Remove from the oven and cool the ribs for a few minutes before cutting each rack into single bone pieces. Arrange on a platter, spoon some of the pan juices over top and serve.