Barbeque - Chinese - Pork. I had the opportunity to make something with a set of baby back pork ribs that I purchased. I found this recipe in my Gourmet magazine arsenal. I’ve never made anything with pork ribs on the bone before. This was a great mid-week meal. The flavor was wonderful. The only complaint that I would have is that the process was too quick to cook down/off the fat in the pork. The ribs were a bit on the fatty side for my preferences. Next time, I’ll cook them slow and low in the oven. The flavor in the sauce was wonderful.
