These wonderfully flavorful Asian inspired ribs are a fine main dish and they also make a great appetizer for a party when cut into half size riblets. They are flavored with an aromatic Chinese spice mix, five spice powder.
Chinese Five Spice Riblets Recipe
Perfectly flavored with five spice powder then smoked until tender, these Asian inspired pork ribs are a sure fire hit for dinner or cut into smaller riblets for a mouthwatering party appetizer. The Chinese five spice riblets are marinated and grilled but they can also be cooked in the deep fryer for extra crunch.
Course. Lunch. Dinner. Entree.
Cuisine. Chinese. Asian.
Makes. 12 full size ribs or 24 to 28 half size riblets
Takes. 15 minutes to make the marinade and 2 to 4 hours hours to marinate. Grill roasting takes 60 minutes at 225°F.
1 slab St. Louis cut spareribs (about 3 pounds). I recommend St. Louis cut spareribs because they are flat and baby backs are curved. Remember, St. Louis cut ribs have the rib tips removed. If you're not clear on the differences, see this article on the different pork cuts. If you can, ask your butcher cut the slab in half lengthwise with a bandsaw so that you have two mini slabs with bones that are only about 2 to 3" long. If you can't get this done by the butcher, just cut the slab into individual bones as shown above.
3 cups rice wine
3/4 cup sugar
1/3 cup unseasoned rice vinegar (or 1/4 cup distilled vinegar)
3 tablespoons Chinese five spice powder (click the link for a recipe)
3 tablespoons dark soy sauce
4 teaspoons hot pepper sauce for mild heat, use more if you like it hot
2 tablespoons Chinese five spice powder
2 tablespoons ground black pepper
4 tablespoons sugar
1/3 cup rice wine
1/4 cup sesame seeds, toasted lightly in a dry 12" frying pan
3 scallions, chopped into rings
About the rice wine. If you can't find it you can use sake or any good dry white wine
1) Skin and trim the ribs.
2) Place the ribs in zipper bags, the bigger the better. Mix the marinade ingredients thoroughly and pour it over the ribs, dividing it among the bags. Submerge them in the marinade in the refrigerator for 2-4 hours.
3) Remove the ribs from the marinade and drain them in a strainer or colander, but do not rinse or dry them.
4) Fire up a grill in 2 zones so the indirect side is 225°F. When it is up to temp, put the ribs in the indirect zone.
5) Whle the ribs are cooking, make the sauce in a pan and heat it over low flame until it burbles. This will take only a few minutes. Turn it off and then bring it back up just before removing the ribs. The ribs should take about 60 minutes. Take a bite to see if they are done to your satisfaction.
6) Once grilled, dunk them in the sauce or move the riblets to a serving platter and pour just enough sauce to lightly cover them. Sprinkle sesame seeds and chopped green onions on top.
"Chinese food tries to engage the mind, not just the palate. To provoke the intellect."Nicole Mones