1/3-cup five-spice powder 1/3-cup brown sugar 2-slabs baby back ribs, about 11/4- to 11/2-lb each 1/4-cup soy sauce Asian Sauce: 1-cup Hoisin sauce 1/2-cup vinegar 1/4-cup soy sauce 2-tbsp Dijon mustard 2-tsp peeled and minced fresh ginger 1-tsp ground anise 2-cloves garlic, minced

These ribs are given their dark colour by the soy sauce, they were fantastic!

At least 2 hours beforehand, or preferably overnight; mix together the five-spice powder and brown sugar
Rub the ribs with the soy sauce and then rub in spice mixture, reserving remaining spice mixture
Place the ribs in a plastic bag in fridge until ready to barbeque
Prepare smoker to 200-225*F
Remove the ribs from the fridge and pat with remaining spice mixture
Let ribs stand at room temperature 25-30 minutes
Cook the ribs approximately 3-31/2 hrs
Allow ribs to sit for 5-10 minutes before coating with Asian Sauce
Serve

Asian Sauce:
Combine all sauce ingredients in a saucepan
Heat over low heat for 10 minutes
 

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