Chinese Five Spice Ribs 五香烤排骨
One constant at our autumn and winter table is this Chinese Five Spice Ribs 五香烤排骨, ribs marinated with a special dry rub spice mix then slow roasted at low heat until the flavor infused meat tenderly, deliciously falls off the bone and straight into your mouth. YUMMM!
- Prep time
- 10 min
- Cook time
- 3 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 racks pork baby back ribs
- 2 tsp five spice powder
- 1 tsp sweet paprika powder
- 2 tsp freshly ground black pepper
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp cumin
- 1/2 cup ketchup
- 1/2 cup hoisin sauce
- 1/4 cup water
- 1/4 cup light soy sauce
- 2 tbsp apple cider vinegar
- 3 tbsp brown sugar
Instructions
- 1
Rinse rib racks and then dry with paper towels. Remove the transparent skin from back of rack by lifting the skin in one corner and slowly peeling back until completely removed.
- 2
Mix the dry rub marinade spices together. Rub the dry rub generously all over the ribs. Cover the ribs and marinate 4-8 hours in the fridge or overnight.
- 3
When ready to bake let the ribs get to room temperature while preheating the oven to 225°F.
- 4
In a foiled lined baking tray lay the ribs meat side down. Cover with another sheet of foil, folding the edges over and pinching shut. Bake for 3 hours.
- 5
Prepare mop sauce by combining all ingredients in a small pot and heating over medium heat, stirring until the sauce thickens and can cling the back of a spoon. Set aside to cool.
- 6
At 3 hour mark remove the ribs and check to see if knife can pierce the meat. If so remove the top foil, pour out any accumulated juices and use a brush to thickly coat the ribs all over with the mop sauce.
- 7
Leaving the ribs meat side up this time, return to oven for another 15-20 mins or until the sauce is glossy, thickened and slightly carmelized.
- 8
Remove from oven and brush with any remaining sauce. Let rest for 5 mins, slice between ribs with a sharp knife to separate and serve.