Chinese Five-Spice Spareribs |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 5 |
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These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets. Ingredients:
3 lbs baby back ribs |
1 tablespoon chinese five spice powder |
1/2 teaspoon salt |
fresh ground black pepper |
1/4 cup hoisin sauce |
1/4 cup chinese plum sauce |
1 cup apple cider or 1 cup apple juice |
1/4 cup cider vinegar |
2 tablespoons tomato paste |
1 tablespoon honey |
1 tablespoon pickled ginger, minced |
1 garlic clove, crushed |
2 teaspoons soy sauce |
Directions:
1. Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
2. Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
3. Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
4. Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.
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