2 racks of pork baby back ribs (about 3 1/2 pounds each) |
salt |
freshly ground black pepper |
1/4 cup five-spice powder |
1 recipe sweet orange bbq sauce, recipe follows |
1 recipe crunchy slaw, recipe follows |
drizzle sesame oil |
fresh sprigs cilantro |
2 (14-ounce) bottles tomato ketchup |
3/4 cup orange juice |
1 tablespoon molasses |
1 tablespoon creole or whole grain mustard |
1 tablespoon chopped garlic |
1/2 cup chopped yellow onions |
1/4 cup firmly packed light brown sugar |
1 teaspoon hot sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1 tablespoon peeled and grated fresh ginger |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
2/3 cup unsalted roasted peanuts |
1/4 cup rice wine vinegar |
2 tablespoons sesame oil |
1 tablespoon honey |
1 teaspoon chili paste |
1/2 cup mayonnaise |
salt |
freshly ground black pepper |
1/2 pound napa cabbage, cored and shredded |
1/2 pound red cabbage, cored and shredded |
1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced |
2/3 cup thinly sliced red onions |
1/3 cup chopped green onions, green part only |
1/3 cup loosely packed fresh cilantro leaves |