Everyone will rave about these tender baby back ribs with a Hoisin barbecue sauce for an Asian flair.
Rinse the ribs with water and pat dry with a paper towel. Remove the skin-like membrane located on the bottom or “bone side” of the ribs by sliding a fillet knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.
Marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.
Preheat oven to 400 degrees. Bake ribs, covered, about 30 minutes or until just tender.
Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.
Preheat grill to medium high.
Lower the grill temperature to between 300° and 350° (or medium heat). Place the ribs, bone-side down over indirect heat. For a gas grill, place the slabs side by side over the unlit side of grill. For a charcoal grill, move the briquets to one side and place the slabs on the other side - or use the snake method where the briquets are arranged in a circle along the sides of the grill. Baste with barbecue sauce, then grill ribs for 30 minutes, covered with grill lid.