The maple crunch doughnuts at Cle Elum bakery are worth driving far and wide for. If your eastbound 1-90 from Seattle pull off at the Cle Elum exit and its located at the east end of the small
Asian Sticky Ribs
These are great all year round. Perfect for a backyard BBQ or at your next tailgate.
5 spice is an asian spice mix traditionally comprised of cinnamon, pepper, star anise, cloves and fennel. Some stores carry the traditional spice blend and some only carry “5 spice seasoning” both will work. If you are using a traditional blend you will want to make sure to season the ribs with salt as well. Look for this in the Asian food section or the spice asile. You can also find hoisin in the Asian food section.
Make Ahead: Make the sauce up to 2 days ahead. Bake the ribs up to 8 hours ahead. Keep in the fridge and re-heat on the grill.
- 2- 4 Tablespoons five spice seasoining
- 2 racks baby back ribs
- 1 Tablespoon garlic, minced
- 3/4 cup hoisin
- 1 1/2 Tablespoons lime juice, freshly squeezed
- 1/4 cup honey
- 1/4 cup ketchup
- 1 teaspoon ground ginger
- 2 Tablespoons soy sauce
- 1/4 cup balsamic vinegar
- 3 green onions, minced
- Sesame seed, optional
- Pre heat your oven to 300 degrees.
- Line a rimmed baking sheet with aluminum foil, enough to wrap around the ribs.
- Evenly rub 5 spice over both ribs. ( If your 5 spice doesn’t have salt liberally season ribs with salt).
- Lay on foil lined baking sheet and wrap foil tightly around the ribs.
- Bake for 2 1/2 to 3 hours.
- Meanwhile, mix garlic, hoisin, lime juice, honey, ketchup, ginger,soy sauce and balsamic vinegar into a medium bowl.
- Pre-heat your grill to 400 degrees.
- Spread half the sauce all over the ribs and place on your hot grill bone side down. Grill for about 15-20 minutes or until hot and nicely bbq’ed.
- Slather more sauce on ribs and top with green onions and sprinkle with sesame seeds.