Chinese Five-Spice Ribs
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Yields:
-
2 full rib racks
- Serves:
- 4-6
ingredients
-
RUB
- 2 tablespoons ground coriander
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon five-spice powder
- 1 tablespoon ground fennel
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes
-
RIBS
- 2 pork rib racks, St. Louis cut
-
DIPPING SAUCE
- 1⁄4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon peeled grated fresh ginger
- 1 teaspoon dark sesame oil
directions
- Preheat oven to 300°F.
- Mix rub ingredients together well.
- Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
- Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
- While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
- HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250°F.
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!