Chinese Barbecued Baby Back Ribs

Ingredients

• Ginger root

  Raw

  3 tbsp or 18g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  2 tbsp or 17g

• Pork spareribs

  Fresh, separable lean and fat, raw

  64 oz or 1.81kg

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Hoisin sauce

  Ready-to-serve

  ½ cup or 128g

• Honey

  2 tbsp or 42g

Directions

1. Peel the ginger and garlic, then finely chop or grate them.
2. Preheat the oven to 400°F with a rack in the middle. Line a 17-by-12-by-1-inch rimmed baking sheet with foil for easier cleanup.
3. Purée the ginger, garlic, soy sauce, and oil in a blender until smooth. Transfer to a bowl and whisk in the hoisin and honey. Reserve 1/2 cup of the sauce for basting; coat the ribs with the remainder.
4. Arrange the ribs meaty side down on the prepared pan and bake, turning once and basting with some of the reserved sauce halfway through, until cooked through and tender, about 40 minutes.
5. Switch the oven to broil. Turn the ribs meaty side up, brush with the remaining reserved sauce, and broil 4–5 inches from the heat until the edges are lightly charred, 4–8 minutes.