Five-Spice Spareribs With Sweet Orange BBQ/Dipping Sauce (Asia

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Being from Texas, I'm not usually too fond of rib recipes that involve cooking them in the oven, but I love this recipe. It's an Emeril Lagasse recipe--enough said.

Ingredients Nutrition

Directions

  1. For the ribs: Season both sides generously with salt, pepper, and five-spice powder.
  2. Wrap each rack with plastic wrap, then wrap tightly with aluminum foil. Refrigerate overnight.
  3. Pre-heat oven to 375°F Bring ribs to room temperature.
  4. Bake in the plastic and foil on a baking sheet for 1 1/2 hours. Carefully open package and test for doneness (bone should pull away from meat). Cook a little longer if necessary.
  5. Remove from oven and let cool slightly. Brush ribs with BBQ sauce. Slice into 2-rib sections. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.
  6. For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth. Will keep in refrigerator for 2-3 weeks.

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