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5-Spice Rubbed Baby Back Ribs

5-Spice Rubbed Baby Back Ribs

4 to 6
25 min
1 hr, 30 min

For the Glaze:

1 cup honey

1 tablespoon ginger, grated

1 tablespoon soy sauce

2 tablespoons molasses

2 tablespoons apricot jam


For the Ginger Paste:

1 tablespoon ginger, grated

3 garlic cloves, minced

1 tablespoon soy sauce


For the Spice rub:

3 tablespoons five spice powder 

2 teaspoons black pepper 

2 racks Baby Back Ribs 


Preheat oven to 425°F. Whisk ingredients for the glaze in a small bowl, set aside until needed. Rinse the ribs and pat dry. Rub ginger paste all over ribs. Refrigerate 15 minutes, then rub spice mixture over both sides. Line two baking sheets with foil. Set a rack of ribs on each and lightly coat with cooking oil spray. Set ribs, meaty side up, in a single layer on racks.

Bake in a 425°F oven until ribs are lightly browned on top, 20-30 minutes. Turn each slab over and switch pan positions. Continue baking until ribs are browned, about 20-30 minutes longer. Brush generously with glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, about 6-12 minutes. Turn ribs over and brush generously with more glaze. Bake, basting occasionally, until glaze is browned and meat between ribs is no longer pink in the center (cut to test), 6-12 minutes longer.

Transfer ribs to a board and let rest 5 minutes. Cut and serve immediately.