- 2-3 racks of duBreton pork back ribs, membrane removed
- 2 tsp. + 2 Tbsp. (30mL) salt
- 8 garlic cloves
- 4 Tbsp. (60mL) chopped pineapple
- 1 star anise
- 1/4 cup (60mL) brown sugar
- 4 Tbsp. (60mL) honey
- 4 Tbsp. (60mL) canola oil
- 4 Tbsp. (60mL) dark soy sauce
- 4 Tbsp. (60mL) hoisin sauce
- 2 tsp. (10mL) ground bean paste
- 4 Tbsp. (60mL) Tomato paste mixed with 4 Tbsp (60mL) water
- 1/3 cup (80mL) ketchup
- 1/3 cup (80mL) plum sauce
- 2 Tbsp. (30mL) Chinese 5 spice powder
- 4 Tbsp. (60mL) pineapple juice from the canned pineapples (or use orange juice)
- 2 tsp. (10mL) black pepper
- 1 tsp. (5mL) paprika
- 1/2 cup (120mL) crushed cashews or macadamia nuts, for garnish
Fill a large pot halfway with water. Add 2 tsp. (10mL) salt and pork ribs. Over medium-high heat, bring to a boil and cook for 20 minutes. Drain and set aside.
In a food processor, add 2 Tbsp. (30mL) salt, cloves, pineapple, anise, brown sugar, honey, canola oil, soy sauce, hoisin, bean paste, tomato paste, ketchup, plum sauce, Chinese 5 spice powder, pineapple juice, black pepper and paprika. Pulse several times until combined. Set the boiled ribs in a large roasting pan and evenly coat with marinade. Coverage and refrigerate for 6 hours to overnight, turning the ribs occasionally to mix.
Preheat the oven to 375°F (190°C). Place ribs on a foiled-lined baking sheet and cook for 15 minutes. Meanwhile, in a small sauce pan, bring the remaining marinade pour to a boil , then reduce heat. Continue cooking until thickened. Baste ribs with thickened marinade and let bake for another 15 minutes. Baste again and bake for another 4-5 minutes. Remove from oven and baste once more. Cut up the ribs and drizzle with more glaze and garnish with chopped nuts.