Impressive without a heavy lift, ribs are lacquered in a savory hoisin sauce starring our aromatic McCormick Gourmet™ Spicy Szechuan 5 Spice Seasoning.
10m
PREP TIME
2hr 45m
COOK TIME
367
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 2 tablespoons soy sauce
- 4 teaspoons corn starch
- 3/4 cup orange juice
- 1/4 cup hoisin sauce
- 2 tablespoons ketchup
- 7 teaspoons McCormick Gourmet™ Spicy Szechuan 5 Spice Seasoning, divided
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 2 racks baby back ribs, trimmed and membrane removed
- 4 green onions, thinly slice don a diagonal
INSTRUCTIONS
- 1 Preheat oven to 325°F. Line large shallow baking pan with foil. Place wire rack on pan. Set aside. Whisk soy sauce and cornstarch in small bowl; set aside.
- 2 Whisk orange juice, hoisin, ketchup and 1 teaspoon of the 5 Spice Seasoning in small saucepan on medium-high heat. Bring to simmer. Stir soy sauce mixture into saucepan; simmer 1 minute or until thickened. Remove 1/4 cup of the sauce for brushing ribs. Reserve remaining sauce and set aside.
- 3 Mix remaining 6 teaspoons 5 Spice Seasoning, brown sugar and salt in small bowl. Place ribs on rack on prepared pan. Sprinkle seasoning mixture evenly over meaty side of ribs. Brush with 1/4 cup reserved sauce mixture.
- 4 Bake 2 to 2 1/2 hours, or until tender and internal temperature reaches at least 205°F.
- 5 Brush ribs with about half of the remaining sauce. Bake 10 minutes longer or until sauce is heated through. Sprinkle ribs with green onions and serve with remaining sauce on the side.
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