Asian Fusion

The Back Story
2 racks baby back ribs, trimmed and cut into individuals
½ cup soy sauce
1/3 cup dry sherry
¼ cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic, slice
1 small piece fresh ginger, minced
2 ½ teaspoons cider vinegar
2 teaspoons sesame oil
1 teaspoon shricha hot sauce 
½ teaspoon Chinese five spice powder
¼ teaspoon white pepper
5 green onions, finely chopped
Black sesame seeds
Cilantro sprigs  
1. Preheat oven to 250 degrees.
2. Combine marinade ingredients. Place individually cut ribs into resalable plastic bags.
3. Pour equal amounts of marinade over ribs, making sure they are well coated. Seal bags and place into refrigerator. Marinate ribs for 3 hours.
4. Remove ribs from bags, reserve marinate. Wrap ribs in 2 layers of foil and bake for 2 to 2 ½ hours or until desired tenderness. Baste with reserved marinade 2-3 times throughout cooking process.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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