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. In this recipe, the Chinese five spice riblets are marinated and grilled but they can also be cooked in the deep fryer for extra crunch. You can use any cut of ribs you like. Cook them whole, or cut the slab in half lengthwise, cutting through the bones with a band saw to make riblets. Your butcher can do this for you.
Makes
1 slab St. Louis cut spareribsIngredients
Ribs and Marinade
- 1 slab ribs (any cut)
- 3 cups rice wine such as sake or Shaoxing (yes, I know they are very different but they work)
- ¾ cup sugar
- ⅓ cup unseasoned rice vinegar (or 1/4 cup (59.1 ml) 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)
Sauce
- 2 tablespoons Chinese five spice powder
- 2 tablespoons ground black pepper
- 4 tablespoons sugar
- ⅓ cup rice wine
Garnish
- ¼ cup sesame seeds, toasted lightly in a dry 12-inch (304.8 mm) frying pan
- 3 scallions, chopped into rings
Method
- Skin and trim the ribs. Cut them into individual bones.
- Place the ribs in zipper bags, the bigger the better. Mix the 3 cups (708.9 ml) of rice wine, sugar, rice vinegar, 3 tablespoons five spice powder, soy sauce, and hot pepper sauce thoroughly in a large bowl with a spout, then pour it over the ribs, dividing it evenly among the bags. Submerge the ribs in the marinade and refrigerate for 2 to 4 hours.
- Remove the ribs from the marinade and drain them in a strainer or colander, but do not rinse or dry them.
- Fire up a grill in 2 zones so the indirect side is 225°F (107.2°C). When it is up to temp, put the ribs in the indirect zone. Do not place directly over flame or coals or they will burn.
- While the ribs are cooking, make the sauce. Combine two tablespoons of five spice powder, black pepper, sugar, and ⅓ cup (78 ml) rice wine 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 90 minutes. Take a bite to see if they are done to your satisfaction.
- 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.
Notes
About the ribs. If possible, 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 inches long. If you can't get this done by the butcher, just cut the slab into individual bones.
About the rice wine. If you can't find it you can use any good dry white wine.
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