Asian-style Country Ribs

  I never complain about barbecued country pork ribs, but this is a nice change to try every now-and-then. These ribs can be cooked from start to finish in the oven, or started in the oven and finished outside on the grill.

• 2-1/2 lb country pork ribs (5-8 pieces, depending on how thick they're cut)
• 1/3 cup Chinese Five Spice Powder
• Roasting pan with a grate
• Aluminum Foil
• 1 scallion sliced thinly for garnish

  Sauce:

• 1/4 cup Apple Cider Vinegar
• 1/4 cup low-sodium Soy Sauce
• 1/4 cup white sugar
• 1Tbs Asian Chili Paste

  Preheat oven to 180 degrees. Spread Five Spice Powder on a plate and roll ribs in spice to cover. Put some aluminum foil in the bottom of the roasting pan and put the grate over the foil (this will help with clean-up when done). Place ribs on grate in pan and cover pan with aluminum foil. Place in oven and cook 1-1/2 hours.

  While ribs are cooking, place Cider Vinegar, Soy Sauce, sugar, and Chili Paste in a small pan and bring to a boil on stove top. Reduce heat, whisk to blend, and let simmer 3 to 5 minutes. Remove from heat.

After ribs have cooked 1-1/2 hours, remove from oven and remove foil. Increase oven temperature to 375 degrees. Using a brush, baste ribs well with the sauce and return, uncovered, to oven. Let cook another 30-40 minutes, basting 2 or 3 times with more sauce and turning the ribs. Remove from oven, set on a platter, and garnish with sliced scallion.

  If you are finishing the ribs on an outside grill, preheat the grill (or get the charcoal going) 15 minutes before removing ribs from oven after the 1-1/2 hours of cooking at 180 degrees. Once grill is hot, turn off one half of the grill (or if using charcoal, set the coals on 1/2 of the grill bottom. Baste ribs and place on grate over the grill-half that does not have direct heat. Cook covered for 30-40 minutes, basting 2 or 3 times with more sauce and turning the ribs.

  Enjoy!