Ingredients
2 racks baby-back ribs (about 1 1/4 pounds each), halved crosswise
2 cloves garlic, minced
1 tablespoon freshly grated, peeled ginger
2 teaspoons chile paste
3 tablespoons dark-brown sugar
1/4 cup molasses
1/2 cup hoisin sauce
1/2 cup dark soy sauce
1/2 cup red currant jelly
Preparation
Place ribs in a large shallow baking dish; set aside.
Combine the garlic, ginger, chile paste, sugar, molasses, hoisin, soy, and jelly in a medium bowl. Pour mixture over ribs, stirring to coat. Cover with plastic wrap and let marinate, refrigerated, for at least 8 hours or up to overnight.
Preheat oven to 375 degrees. Remove ribs from marinade, reserving marinade. Place ribs on a rack set over a foil-lined baking sheet. Bake, turning frequently and basting with reserved marinade, until the ribs are tender and well browned, about 45 minutes.
Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
