Temperature: 350 ̊F (175 ̊C)
Cooking Time: 25 minutes
- 1/3 cup plum sauce
- 1/2 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup honey
- 2 tablespoons minced ginger
- 2 cloves of garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons cider vinegar
- 1 tablespoon orange rind
- 1 teaspoon hot pepper sauce (optional)
- 1 rack of pork back ribs
- In a medium sized bowl, combine plum sauce, hoisin sauce, soy sauce, oyster sauce, honey, ginger, garlic, sesame oil, cider vinegar, orange rind, hot pepper sauce (optional). Refrigerate until ready to use.
- Bring a large pot of water to a boil. Prepare the ribs by trimming visible fat.
- Remove the white membrane from the underside of the rack by pulling it from one side and tearing it off. Removing the membrane allows the marinade to penetrate through the meat.
- Once the water begins to boil, gently place the ribs into the boiling water. Turn the heat to medium/low and boil the ribs for 25-30 minutes. This process will draw out the fat.
- Remove the ribs from the water using a set of tongs, and rinse under cool running water. Cut the ribs into single or double-bones.
- Reserve 1/2 cup of the marinade for basting. Place the ribs into the remaining marinade and toss to coat. Refrigerate and marinate from 4 to 24 hours.
- Remove the ribs from the bowl and discard marinade. Place the ribs on the Breville broil tray with the baking pan underneath.
- Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350°F (175°C) and the TIME to 30 minutes. Press the START/CANCEL button to activate.
- Ten minutes before the ribs are done, baste with remaining marinade.