1 1/4 c. honey
1 c. each hoisin, lite soy
1/3 c. ketchup
1/4 c. each minced garlic, ginger
2 tbsp. ground bean sauce (optional)
1 tsp. each hot pepper sauce, liquid smoke
1 tsp. each black, white, cayenne pepper
4 racks baby back ribs
1 c. black tea leaves
1/2 c. dark brown sugar
1/4 c. five spice powder

Mix honey, hoisin, lite soy, ketchup, garlic, ginger, bean sauce, hot pepper sauce, liquid smoke and peppers together.

Place ribs in large plastic bags, pour marinade over ribs. Turn to coat, close with rubber bands. Refrigerate overnight.

Preheat oven to 375. Drain ribs, arrange on rack in large roasting pan. For easier cleanup spray pan with Pam and line with heavy duty foil. Bake 45 minutes to 1 hour turning twice, basting every 10 minutes. Remove ribs from pan. Increase oven temperature to 500.

Combine tea leaves, brown sugar and five spice powder and sprinkle over bottom of roasting pan. Replace ribs on rack. Bake until crisp, about 5 minutes. Temporarily disconnect smoke alarm for final procedure as it is very smoky.

Leftover marinade can be used also for chicken or roast pork.