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Teriyaki-Glazed Pork Ribs

Inspired by a recipe from Tyler Florence these slow-cooked, Chinese-style ribs fall off the bone, and melt in your mouth.  I've substituted my own teriyaki sauce from the one found in the original recipe.  This is simply fabulous stuff!

1 rack pork back ribs
cup Chinese five-spice powder (see notes)
1 teaspoon table salt
2 teaspoons ground black pepper
2 tablespoons white sesame seeds (for garnish)
1 recipe Honey-Ginger teriyaki marinade

Preheat the oven to 300

Combine the salt, pepper and five-spice powder.  Remove the skin from the back side of the rack of ribs, and rub the seasonings into the meat, front and back, with your fingers. Arrange the ribs in a single layer in a roasting pan and slow-roast in the oven for 2 hours.

With 30 minutes of cooking remaining baste the ribs generously on both sides with the sauce, and return to the oven.  Check them from time-to-time and remove them when the meat begins to fall from the bone, about 30 minutes more.  When they are done baste once more with the sauce, and stick them under the broiler for 5-6 minutes just to make the ribs a nice crusty brown.

Remove to a carving board and separate the ribs.  Garnish with the sesame seeds.

Try not to drool :)


Bottled five-spice powder can sometimes be found at large supermarkets, but it's best if you can get it from an Asian market.  It can also be found online - I recommend Penzey's - they're very reliable and their spices are always fresh.  If you can't get it add to the salt and pepper a little of whichever of these - cinnamon, star anise, anise seed, ginger and clove - you have in the pantry.


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