The Farmer Family Cookbook

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Ingredients

• 20.25 lbs baby back pork ribs
• 20.25 tbsp toasted sesame oil
• .250.03125 cup Chinese 5-spice powder
• Kosher salt and freshly ground pepper
• 10.125 tbsp toasted sesame seeds for garnish
• Chopped fresh cilantro for garnish

Pineapple Glaze:

• 20.25 tbsp unsalted butter
• 10.125 fresh pineapple, peeled and cubed
• 10.125 cup soy sauce
• .50.0625 cup dark rum
• .250.03125 cup hoisin sauce
• .250.03125 cup ketchup
• 30.375 tbsp rice vinegar
• .250.03125 cup brown sugar
• 10.125 fresh red chile, sliced thin
• 20.25 garlic cloves, crushed
• 10.125 (2-inch) piece of fresh ginger, whacked open with the flat side of a knife
• Thai hot sauce

Steps

1. Preheat oven to 300F. Rub ribs all over with sesame oil. Generously season with 5-spice powder, salt and pepper. Arrange ribs, single layer in shallow roasting pan and roast for 2-2 1/2 hours.
2. Prepare glaze: In saucepan over medium heat, melt butter and and pineapple chunks and saute for 3 minutes. Add soy sauce, rum, hoisin, ketchup, sugar, chile, garlic and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out ginger pieces. Pour glaze into a blender and puree until smooth. Add thai hot sauce to taste.
3. In the last 30 minutes of cooking of ribs, baste with some of the glaze. When pork is done, pork will pull away from the bone. When ready to eat, baste ribs with more glaze and put under broiler for 5-8 minutes, watching closely for a nice crust (will burn easily). Separate ribs with cleaver, pile onto a platter, pour remaining glaze, garnish with sesame seeds and cilantro.