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Strategy:

Don’t be scared by the length of this recipe. Each of the components can be prepared well in advance . At service time, you’ll only need to to grill and glaze the ribs. Ten spice mix can be prepared way in advance and can be used for other recipes including marinades, grill seasoning and sauces. Make glaze up to a week ahead and roast off ribs 2 -3 days before service.

Part One: Ten Spice Mix

Whole Spices

2 T fennel seeds
10 star anise, broken into points
2 T szechuan peppercorns
1 T coriander seed
3/4 t whole cloves
3/4 t cumin seed
1 1/2 t black peppercorns

Ground Spices

1/2 t ground cinnamon
1/4 t ground ginger
1/2 t tumeric

Method

1. toast whole spices in a dry skillet over low heat stirring frequently until fragrant and lighter colored spices are lightly browned; about 5 minutes.
2. Add ground spices and mix to combine
3. Grind to a powder in spice or coffee grinder.
4. Ten Spice Powder can be stored for months in a tightly covered container

Part Two: Pineapple Glaze

2 tablespoons unsalted butter
1 15oz can crushed pineapple
1 cup soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile, sliced thin
2 garlic cloves, smashed
2T fresh ginger, minced

1. In a saucepan over medium heat, melt the butter and add the ginger and garlic, saute for 3 minutes.
2. Add remaining ingredients. bring to a simmer and cook, stirring, until thickened, about 20 minutes.
3. puree in blender or food processor
4. strain through sieve or china cap
5. Store in refrigerator up to a week in advance

Part Three: The Ribs

Ingredients

2 racks baby back ribs
ten spice powder
kosher salt
sugar

Method

1. Sprinkle ribs liberally on both sides with  ten spice mix, salt and sugar
2. Store overnight in refrigerator
3. The next day, preheat oven to 250
4. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing.
5. When cool, separate the racks into  individual ribs.  Store in refrigerator up to 3 days before serving

Part Four: Ready to Grill!

Ingredients

precooked ribs
pineapple glaze

Method

1. Heat a grill to medium high
2. reheat ribs on grill, basting with the pineapple glaze on all sides
3. serve as is, with extra glaze or with a sweet and sour sauce like plum  sauce