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Asian-Style Baby Back Ribs

These Asian-style gems were part of a treasure trove of ribs recently shared at a sold-out Great News! cooking class taught by master meat cutter Stan Glenn and executive chef Chris Brill of Iowa Meat Farms and Siesel's Old Fashioned Meat & Deli.

Granted, these ribs are not grilled outdoors, but they would be a natural for a Labor Day potluck or feast.

6 to 8 servings

• 2 full racks (13 ribs each) Baby Back Ribs
• 1 cup pineapple juice
• 1 cup water
• Sesame seeds, optional garnish

SAUCE

• 3/4 cup ketchup
• 1/2 cup hoisin sauce
• 1/2 cup honey
• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 2 teaspoons granulated garlic
• 1 teaspoon black pepper
• 1 teaspoon salt

DRY SPICE RUB

• 1 tablespoon Chinese five-spice powder
• 1 tablespoon granulated garlic
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 teaspoons salt

In a bowl, combine all the sauce ingredients and mix well. In another bowl, combine all the dry spice rub ingredients and mix well. Sprinkle ribs with dry spice rub and massage into meat. Brush ribs with some of the sauce and marinate for several hours or overnight in the refrigerator. Reserve remaining sauce in the refrigerator.

Remove ribs from refrigerator a half hour before cooking. Line a large baking pan with parchment paper. Place ribs in the baking pan. Pour pineapple juice and water into bottom of the pan. Cover with plastic wrap first, then aluminum foil, and seal well. Bake in a 400-degree oven for 10 minutes; lower oven to 325 degrees and bake for 1 hour.

Remove foil and plastic wrap and drain the liquid from the pan. Baste ribs with reserved sauce. Bake for 15 minutes more. Baste ribs with sauce again and bake for another 15 minutes. Garnish with sesame seeds.

(From Iowa Meat Farms and Siesel's Old Fashioned Meats.)

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