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- 2 racks pork loin back (baby back) ribs (5 to 5-1/2 pounds)
- 1/4 cup packed brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup Dijon-style mustard
- 1/2 cup hoisin sauce
- 2 tablespoons molasses
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 recipe Asian Slaw (recipe below)
1. Preheat oven to 350 degrees F. Cut ribs into serving-size pieces. In a small bowl combine brown sugar, garlic powder, ground black pepper, Chinese five-spice powder, ginger, and salt.
2. Brush meaty sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bone sides down, in a large shallow roasting pan. Bake, covered, for 1 hour. Carefully drain off fat.
3. In a small bowl stir together hoisin sauce, molasses, soy sauce, and rice vinegar. Spoon mixture evenly over ribs. Bake, uncovered, for 40 to 60 minutes more or until ribs are tender. Serve with Asian Slaw. Makes 6 servings.
- 4 cups finely shredded bok choy
- 1 cup shredded carrot
- 1/4 cup seasoned rice vinegar
- 1 tablespoon cooking oil
- 1 - 2 teaspoons sugar
- salt and pepper
1. In a large bowl combine bok choy and carrot. Drizzle with a mixture of seasoned rice vinegar, cooking oil, and sugar. Season to taste with salt and pepper.
- Servings Per Recipe 6,
- cal. (kcal) 779,
- Fat, total (g) 53,
- chol. (mg) 188,
- sat. fat (g) 20,
- carb. (g) 28,
- Monosaturated fat (g) 25,
- Polyunsaturated fat (g) 5,
- fiber (g) 1,
- sugar (g) 20,
- pro. (g) 40,
- vit. A (IU) 0,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 953,
- Potassium (mg) 745,
- calcium (mg) 121,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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