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Werewolf Claws

Asian-inspired flavors make for howlingly good ribs.

Serving Size:


Active Time:

20 min.

Total Time:

2 hrs., 30 min


  • ¼ cup hoisin sauce
  • ¼ cup oyster sauce
  • 1 Tbs. sesame oil
  • 1 tsp. Chinese five-spice powder
  • 1 rack (2¾ lbs.) baby back ribs
  • 1 white radish, quartered and thinly sliced
  • ¼ cup sliced natural almonds


  1. Heat oven to 325°F. Line rimmed baking sheet with foil; coat with cooking spray. In bowl, combine hoisin sauce, oyster sauce, sesame oil and five spice powder; reserve 1 Tbs. mixture.
  2. Place ribs on baking sheet. Brush with ¼ of hoisin mixture. Bake until tender, about 2 hrs., brushing with remaining hoisin mixture several times during last 20 min. of cooking time. Let stand 10 min. Cut into separate ribs. Using reserved hoisin mixture, attach radish slices and almonds to create claws.
  3. For extra spice, serve ‘em with Creamy Wasabi. In bowl, whisk 2 tsp. wasabi powder and 2 tsp. water until combined. Stir in ½ cup sour cream. Transfer to ramekin for dipping.

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