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- Easy to make and clean-up. Great way to add an Island Flare to your meal times! Sweet, salty, tangy, and savory all in one succulent recipe!
Serves/Makes:2 Racks of Ribs
- 2 small to medium racks of spare ribs
- 1 cup (225 ml) brown sugar (about)
- 1 lemon, sliced thinly
- 1 Maui Sweet Onion, sliced thinly (any sweet onion can be used)
- 6 tbsp (90 ml) Hoisin Sauce
- 1/2 bottle ketchup (About 1-1/2 Cups (350 ml) or so)
- 1 tbsp (15 ml) garlic powder, or to taste
- 1 tbsp (15 ml) toasted (or raw if you like) sesame seeds
- 1/2 cup (125 ml) light Karo Syrup
- 1/2 cup (125 ml) honey
- 1/4 cup (60 ml) soy sauce
- 1/8 to 1/4 cup (60 ml) Worcestershire sauce, (to taste)
- 2 tbsp (30 ml) 5 Spice Powder
- Put the Hoisin dauce, ketchup, garlic powder, sesame seeds, Karo Syrup, honey, soy sauce, Worcestershire sauce, and 5 Spice Powder into a deep medium sauce pan.
- Whisk together and bring to a boil.
- Turn off the heat and set aside.
- Sprinkle and heavily rub spare rib racks with brown sugar.
- Add slices of lemon and onions.
- Broil until the sugar and lemon and onion brown--This happens very quickly, watch not to burn it.
- Turn the oven to 325 degrees (175 C.) and start basting the sauce over the ribs until the ribs are done, about an hour or so.
- It is hard to give exact measurements for this recipe, as it will be determined by how big the Spare Rib racks are. Double the recipe at will, as it can be used as a dipping sauce or will be fine refrigerated for a week or two in a tightly covered jar.
This is a great way to enjoy a finger licking good recipe with family on summer backyard picnics!
Recipe for 5-Spice Powder:
2 T. whole black peppercorns
36 whole cloves
12 inches of stick cinnamon
2 T. fennel seed
12 whole star anise
Put all the spices together into a sturdy heavy duty blender and pulverize into powder.
Store in a dry cool place in an air-tight container.
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