Asian Ribs

Serve this with jasmine rice and steamed or sautéed snow peas.

Serves 6 to 8.

⅓ cup light molasses
⅓ cup sake
¼ cup soy sauce
¼ cup apple cider vinegar
3 tablespoons chopped fresh gingerroot
4 garlic cloves, minced
2 teaspoons five-spice powder
3 slabs baby back ribs (6 to 7 pounds), each slab cut in half
1 teaspoon kosher salt
½ teaspoon black pepper
4 scallions, chopped

1. Place the molasses, sake, soy sauce, vinegar, ginger, garlic, and five-spice powder in a small bowl and mix well. Place the ribs in a large glass or ceramic bowl, or in a resealable plastic bag, add the molasses mixture, and mix well. Cover or seal, and refrigerate at least overnight and up to 2 days. Turn occasionally. (The ribs can be frozen up to 3 months.)

2. Preheat the oven to 300 degrees.

3. Place the ribs, meat side up, in a large baking pan, discarding the leftover marinade. Sprinkle with the salt and pepper, and cook for 3 to 4 hours, or until cooked throughout and brown and crusty.

4. Drain off any fat and serve immediately, garnished with the scallions.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)