Shelly's Recipe

CHINESE SHORT RIBS

Category: Ribs

1/3 cup sugar
1/3 cup soy sauce
1/3 cup plum jelly
3 tbsp water
2 tbsp dry sherry
1 tbsp minced garlic
1 tsp Chinese five-spice powder*
2 lbs baby-back ribs

In a small bowl, whisk together sugar, soy sauce, jelly, water, sherry, garlic, and five-spice powder. Blend until jelly dissolves. Place ribs in a resealable plastic bag. Add jelly mixture. Marinate overnight in refrigerator. (Can be frozen at this point.)

Preheat oven to 450. Line a rimmed baking sheet or roasting pan with aluminum foil. Remove ribs from plastic bag, reserving marinade. Place in prepared pan and cover with foil. Bake for 30 minutes.

Remove from oven and pour off any liquid that has accumulated. Turn ribs. Reduce oven temperature to 350. Bake, uncovered, for an additional 15 to 30 minutes, basting several times with marinade during baking time. Discard any unused marinade. To serve, cut ribs into portions.

Note: Freeze in the plastic bag until the day before serving. Let thaw in refrigerator overnight.