Stick To Your Ribs

I love all things chinese…. I’ve had Chinese Spare Ribs many times and have combined and altered my way to a recipe that works quite nicely for my taste buds. For a base recipe, I like Tyler Florence’s the best, however I have given you my altered version below. This is the link to his original recipe.  http://www.foodnetwork.com/recipes/tyler-florence/teriyaki-glazed-pork-spare-ribs-recipe/index.html

My poor husband searched the store late last night for me, and couldn’t find any five-spice. Alas, today I will make my own, or something close, and award my husband with…”Super Patient Male Shopper Of The Year Award!”

Chinese Five Spice is primarily made of Szechuan Peppercorns, Star of Anise, Cinnamon, Cloves, and Fennel. I have most of these at the house so I will grind them up and make do. This spice blend makes a great rub for the ribs!

To start the spare ribs, mix up about 1/4 cup of the seasonings above, or rub racks of ribs with five spice.

Place the racks flat in a roasting pan and cook at 300 for about 2 hours.

While they are cooking, combine 1 cup soy sauce, 1 cup grapefruit juice, 1/4 cup hoisin sauce, 4 Tbl. ketchup, 3 Tbl. Rice vinegar, 2 cloves garlic (smashed), and a few large slices of ginger. I recommend using low sodium soy if you have it or this dish can get quite salty. Although Chinese Spare Ribs are typically very salty, I try to cut it down just a bit. If I find the sauce getting overly salty, I add a little sugar, or thin it with some additional water and let it cook down longer.

It will take almost a full hour for the sauce to thicken properly, stirring occasionally over low to medium heat.

When the ribs have about 30 minutes left you will see them begin to pull off the bone. Baste the ribs with the sauce, reserving some for later.

For the last five minutes, baste the ribs one more time and broil for the remaining time. Keep a close eye on them, they crisp quickly.

I strongly recommend serving these with jasmine rice, it mellows the salt content and makes a nice creamy base to lay the ribs across.

 

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2 Responses to Stick To Your Ribs

  1. Gerald

    Those really look good! If there’s any left, bring me a couple to taste.

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