1 rack baby back ribs, about 2 - 2 1/2 lbs
2 T canola oil
1/2 c soy sauce
1 c sweetened rice wine (we find this in the Asian section of the grocery store)
1/4 c hoisin sauce
1/4 t red pepper flakes
2 cloves garlic, minced
1 T fresh ginger, peeled & minced
2 T honey
Cut the rack of ribs into separate ribs. Heat the oil over medium-high heat in a dutch oven. Add the ribs & brown on all sides, about 5 minutes.
Add the remaining ingredients & bring to a boil. Cover, reduce heat & simmer for 45 minutes, stirring from time to time.
Remove lid & let boil gently until the sauce is thickened & coating the ribs, 15 - 20 minutes.
Serves 3 -4 (depending on how many ribs you serve per person.)We served our ribs with rice & a side of baby bok choy sautéed in a little sesame oil.
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