Ginger Barbecue Sauce Makes 1½ quarts
2 cups Heinz ketchup
1 cup light soy sauce
1 cup dark brown sugar
1 cup plum sauce
1 cup water
½ cup molasses
½ cup seasoned rice wine vinegar
½ cup hoisin sauce
¼ cup fresh ginger, grated
3 tablespoons red chili garlic sauce
1 tablespoon garlic, chopped fine
1 pod star anise
Combine all ingredients in a heavy-bottomed saucepot. Let simmer gently for 1 hour. If too thick add water to thin.
Basting "Mop" Sauce
1 cup ginger beer
1 cup seasoned rice wine vinegar
2 lemons, juiced
Asian Dry Rub
1 tablespoon Chinese five-spice powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons black pepper
In a medium-size saucepot, combine all the ginger barbecue sauce ingredients. Place over low heat and simmer 1 hour.
In a small mixing bowl combine basting ingredients. In a separate small mixing bowl combine Asian dry rub ingredients. Turn baby back ribs underside up and remove thin membrane by holding the end of the membrane firmly with a kitchen towel and pulling. Generously coat both sides of ribs with the Asian dry rub. Let sit for a minimum of 1 hour.
Preheat oven to 275 degrees. Place spice-coated ribs on a rack over a drip pan or roasting pan and cover lightly with foil. Let slow roast for 3½ hours, pour or brush on the basting sauce twice while roasting, remove from oven when done, and then baste generously just after removing from the oven.
Preheat barbecue grill to medium low. Thirty minutes before serving, coat ribs with barbecue sauce, place on low indirect heat on the grill and coat generously with more sauce. Repeat for both sides.