|Pork back ribs||3 Pound, cut in half across ribs|
|Garlic||3 Clove (15 gm), finely chopped|
|Onion||1 , studded with 4 whole cloves|
|Undiluted canned consomme||1⁄2 Cup (8 tbs)|
|Liquid honey||1⁄3 Cup (5.33 tbs)|
|Sesame oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Toasted sesame seeds||2 Tablespoon|
Cut ribs into single rib portions.
In medium saucepan, combine ribs, peppercorns, 1 chopped garlic clove and onion studded with cloves; add water just to cover.
Bring to boil, then reduce heat and simmer for 45 minutes.
Drain well and pat dry. (Ribs can be cooked to this point, wrapped and refrigerated for up to 3 days or frozen for up to 3 months.)
Place ribs in shallow baking dish in single layer, if possible.
Mix together remaining chopped garlic, consomme, honey, sesame oil, soy sauce and salt.
Pour over ribs and marinate in refrigerator for at least 4 hours or overnight, turning occasionally.
Bake in 350°F (180°C) oven, turning occasionally, for 30 minutes or until ribs are browned and well coated with sauce.
Transfer to serving platter and sprinkle with sesame seeds.