Pei Wei Asian Diner Shanghai Pork Ribs
- Ready In:
- 3hrs 50mins
- Ingredients:
- 16
- 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 1/2 lb) pork baby back ribs
- dry rub seasonings
directions
- Grind all of the spice mixture in a spice grinder. Set aside.
- Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
- Preheat oven to 250 degrees F.
- 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).
- 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.
- 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.
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