Chinese Five-Spice Ribs

One of three recipes--also try my Memphis Style Pork Ribs or Kansas City Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delights. These are sweet, savory, a bit spicy and have a unique eastern flair.

• Ready In: 2 hrs 5 mins
• Serves: 4-6
• Yields: 2 full rib racks

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

1. Preheat oven to 300°F.
2. Mix rub ingredients together well.
3. 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.
4. Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
5. While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
6. 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.