Pei Wei Asian Diner Shanghai Pork Ribs

This recipe is from the Pei Wei Asian Diner website.

• Ready In: 3 hrs 50 mins
• Serves: 6

Ingredients

• Spice Rub

• 2  tablespoons  coriander seeds
• 2  tablespoons black peppercorns
• 2  star anise
• 1  teaspoon whole cumin seed
• 1  teaspoon red pepper flakes
• 1  teaspoon cumin
• 1  teaspoon salt
• 1  teaspoon szechuan peppercorns

• Shanghai Glaze

• 1  tablespoon oyster sauce
• 1  tablespoon light soy sauce
• 1  tablespoon dark soy sauce
• 1  teaspoon szechuan peppercorns, ground
• 2  ounces  yellow rock sugar (can be found in Asian markets)
• 5  tablespoons  shaoxing wine

• Ribs

• 1 (6 1/2lb)  pork baby back ribs
•  dry rub seasonings

Directions

1. Grind all of the spice mixture in a spice grinder. Set aside.
2. Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
3. Preheat oven to 250 degrees F.
4. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
5. Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
6. Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.