Instructions: In a small bowl, whisk together the hoisin sauce, plum sauce, lime juice, garlic, ginger, sesame oil, and Chinese 5-spice powder.

Lay the ribs, meat side up, on an aluminum foil-lined baking sheet. Slather the hoisin mixture on both sides of each slab. Bake about 1 1/2 hours, or until meat is no longer pink and/or the internal temperature reads 165 F to 175 F on a meat thermometer.

Cut between the bones to separate the ribs. Transfer to a platter and serve.

Chefs Note:
Remove the ribs from the refrigerator about 45 minutes before cooking.

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