In stock
SKU
R213

Chinese Spare Ribs

We made our own Chinese Five Spice blend for these mouthwatering spare ribs

Chinese Five Spice:  In a small bowl combine Vietnamese "Saigon" CinnamonStar Anise PowderGround ClovesGround Fennel Seeds, and Wild Green Szechuan Peppercorn.  Set aside

Ribs:  Prepare a zip style or a vacuum sealable bag large enough to accommodate the ribs and sauce. In a small bowl combine hoisin sauce, Brandy, ¼ cup honey, Hei-Jin 'Rich' Soy SauceSesame Oil, hot sauce, Ground GingerOnion PowderGarlic Powder, and 1 tablespoon Chinese Five Spice.  Place the individual ribs inside the sealable bag and pour the mixture over the ribs. Seal the bag and marinate in the refrigerator overnight or longer.

Preheat oven to 250°.  Allow ribs to heat up to room temperature.  Prepare a baking rack in a baking pan with an inch of water below. Arrange the ribs on the baking rack, cover, and cook for 3 hours. Drizzle 2 tablespoons honey over the ribs and cook covered for another 30 minutes on 350°. Garnish with sliced green onions and toasted sesame seeds. Serve with our beautiful aromatic Bamboo Rice.

More Information
SKU R213
Ingredients

Chinese Five Spice

  - 1 teaspoon Vietnamese "Saigon" Cinnamon

  - 1 teaspoon Star Anise Powder

  - 1 teaspoon Ground Cloves

  - 1 teaspoon Ground Fennel Seeds

  - 1 teaspoon Wild Green Szechuan Peppercorn, freshly ground

Ribs

- 1 ½ pounds Pork Spare Ribs – cut into individual pieces

- ½ cup hoisin sauce

- ½ cup Brandy (Cognac or Bourbon)

- ¼ cup honey + 2 tablespoons for basting

- ¼ cup Hei-Jin 'Rich' Soy Sauce

- 2 tablespoons Sesame Oil

- 2 tablespoons hot sauce

- 2 tablespoons Ground Ginger

- 2 tablespoons Onion Powder

- 2 tablespoons Garlic Powder

4 scallions, sliced for garnish

- 1 tablespoon Toasted Sesame Seeds, for garnish

Tips Notes

Make enough Chinese Five Spice for a few recipes by combining at least 1 tablespoon of each of the Chinese Five Spices.   Save the rest in a sealed container.

Bamboo Rice:  Add 1 cup of Bamboo Rice to a saucepan with enough water go about ½” above the rice.  Add a tablespoon of European butter and a teaspoon of Hawaiian Bamboo Jade Salt (Medium).  Cover and cooked on low heat until all the water is absorbed into the rice. Fluff with a fork and serve.

Prep Time 20 Minutes
Cook Time 3.5 Hours
Total Time 4 Hours + Marinade time
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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