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Ingredients
US|METRIC
4 SERVINGS
- 5 inches fresh ginger (piece of, peeled and sliced thin)
- 8 garlic cloves (peeled)
- 10 lb. ribs (total racks of St. Louis, cut into individual portions)
- 1/2 cup sake (Cooking, or Chinese Rice wine, you can substitute a dry sherry wine)
- 1 cup water
- 1 cup honey
- 1/2 cup hoisin sauce
- 3/4 cup soy sauce
- 2 tsp. Chinese five-spice (powdered, if you don’t have 5 Spice, you can make your own mixture by combining 1 tsp ground cinnamon and ground star anise, 1/4 tsp crushed fennel seed and ground pepper, and 1/8 tsp ground cloves)
- 1 tsp. ground white pepper
- 1 tsp. red food coloring (liquid, this is optional, but it gives the ribs that traditional red color. If you only have the paste form of food color used for baking, you can mix a dab of it with water.)
- 2 Tbsp. sesame oil
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