Sticky asian baby back ribs

360 mins of preparation + 55 cooking time 2 to 3 servings


  • 2-3 racks of duBreton pork back ribs, membrane removed
  • 2 tsp. + 2 Tbsp. (30mL) salt
  • 8 garlic cloves
  • 4 Tbsp. (60mL) chopped pineapple
  • 1 star anise
  • 1/4 cup (60mL) brown sugar
  • 4 Tbsp. (60mL) honey
  • 4 Tbsp. (60mL) canola oil
  • 4 Tbsp. (60mL) dark soy sauce
  • 4 Tbsp. (60mL) hoisin sauce
  • 2 tsp. (10mL) ground bean paste
  • 4 Tbsp. (60mL) Tomato paste mixed with 4 Tbsp (60mL) water
  • 1/3 cup (80mL) ketchup
  • 1/3 cup (80mL) plum sauce
  • 2 Tbsp. (30mL) Chinese 5 spice powder
  • 4 Tbsp. (60mL) pineapple juice from the canned pineapples (or use orange juice)
  • 2 tsp. (10mL) black pepper
  • 1 tsp. (5mL) paprika
  • 1/2 cup (120mL) crushed cashews or macadamia nuts, for garnish


  1. Fill a large pot halfway with water. Add 2 tsp. (10mL) salt and pork ribs. Over medium-high heat, bring to a boil and cook for 20 minutes.  Drain and set aside.
  2. In a food processor, add 2 Tbsp. (30mL) salt, cloves, pineapple, anise, brown sugar, honey, canola oil, soy sauce, hoisin, bean paste, tomato paste, ketchup, plum sauce, Chinese 5 spice powder, pineapple juice, black pepper and paprika. Pulse several times until combined. Set the boiled ribs in a large roasting pan and evenly coat with marinade. Coverage and refrigerate for 6 hours to overnight, turning the ribs occasionally to mix.
  3. Preheat the oven to 375°F (190°C). Place ribs on a foiled-lined baking sheet and cook for 15 minutes. Meanwhile, in a small sauce pan, bring the remaining marinade pour to a boil , then reduce heat. Continue cooking until thickened. Baste ribs with thickened marinade and let bake for another 15 minutes. Baste again and bake for another 4 to 5 minutes. Remove from oven and baste once more. Cut up the ribs and drizzle with more glaze and garnish with chopped nuts.