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Preheat oven to 350°F. In a medium bowl, stir together broth, hoisin sauce, soy sauce, sesame oil, five-spice powder and, if desired, cayenne pepper; set aside.
Sprinkle ribs with black pepper. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add ribs, half at a time; cook until browned on all sides, turning to brown evenly. Remove ribs to a large bowl or plate; set aside. Add onion, garlic and ginger to Dutch oven. Cook and stir for 1 to 2 minutes or until onion is lightly browned.
Return ribs to Dutch oven. Add broth mixture. Bring to a boil. Cover Dutch oven. Transfer Dutch oven to oven. Bake for 2 hours, stirring once or twice. Add mushrooms; stir. Bake, covered, about 45 minutes more or until ribs are tender.
Transfer ribs to a deep serving platter; cover to keep warm. Transfer cooking liquid to a large glass measure. Skim fat from cooking liquid. Return cooking liquid to Dutch oven; bring to a boil. Cook, uncovered, for 2 to 3 minutes or until thickened. Pour some of the sauce over ribs. Pass the remaining sauce. If desired, serve with rice and sprinkle with green onions.