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Country Dijon Sticky Ribs with Five-Spice & Sesame BBQ Dipping Sauce

Country Dijon Sticky Ribs with Five-Spice & Sesame BBQ Dipping Sauce
 
Yield:
24 servings, 1/2 slab each

Ingredients

Ingredients Weights Measures
dark soy sauce 96 fl oz 3 qt.
GREY POUPON Country Dijon Mustard 2 lb. + 4 oz. 1 qt.
honey 3 lb. 1 qt.
Chinese hot mustard 2 lb. + 4 oz. 1 qt.
gingerroot, chopped 2 oz. 1/2 cup
pork baby back ribs 24 lb. 12 slabs
water 288 fl oz 2-1/4 gal.
Five-Spice & Sesame BBQ Dipping Sauce
KRAFT THICK 'N SPICY Original Barbecue Sauce 120 oz. 3 qt.
Chinese five-spice powder 8 oz. 3/4 cup
sesame seed, toasted 1 oz. 1/2 cup
garlic, minced 2 oz. 1/2 cup

Directions

MIX first 5 ingredients. Remove 1-1/2 qt. (or 1/2 cup for trial recipe); refrigerate for later use. Place ribs in 6 hotel pans (or in 1 hotel pan for trial recipe); cover with remaining soy sauce mixture. Refrigerate at least 8 hours.

ADD water to pans cover with foil. Bake in 325ºF-convection oven 1-1/2 hours or until ribs are tender. Cool slightly. Transfer ribs to clean pans. Refrigerate until ready to use.

MEANWHILE, mix Dipping Sauce ingredients; refrigerate until ready to use.

FOR 2 servings: Cut 1 rib slab into individual ribs. Grill on medium-high heat 5 min., turning as needed and brushing with 1/2 cup of the reserved soy sauce mixture. Serve with 1 cup Dipping Sauce.

Kraft Kitchens Tips

Make Ahead
Dipping Sauce can be prepared ahead of time. Refrigerate up to 4 days before using as directed.
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