Chinese Five Spice Spare Ribs with Pickled Ginger

You get to be victims of my experimentation. Here's copy/paste from my recipe database with zero reformatting except to get the picture in its place.
It uses all kinds of table formatting so it'll probably be pretty crazy looking. It also has some embedded links (from ingredients) that simply do not work.
Note: It's not one of my own recipes - but I've made it and it's really quite good.

1,5 kg
baby-back ribs
15 ml
Chinese five-spice powder


Freshly ground black pepper
60 ml
hoisin sauce
60 ml
Chinese plum sauce
235 ml
apple cider or apple juice
60 ml
cider vinegar
15 ml
minced pickled ginger
garlic clove, peeled and crushed
30 ml
tomato paste
10 ml
soy sauce
15 ml

1 Rub the ribs all over with the five-spice powder and sprinkle them generously with salt and pepper. In a small bowl, stir together the hoisin and plum sauces and then brush them evenly over the ribs. Cut the ribs into sections of 3 to 5 ribs.
2 Preheat the oven to 350 degrees (180ºC). Oil 1 or 2 roasting pans large enough to hold the ribs in a single layer. Put the ribs in the pans and cover tightly with aluminum foil. Bake the ribs until the meat is tender enough to be pierced easily with a fork, about 1 hour, taking care to avoid the steam when you uncover the pans.
3 Carefully pour off the liquid from the roasting pans into a heatproof bowl. With a shallow spoon, skim off and discard the fat from the surface. Pour the remaining liquid into a large pot and add the cider or juice, vinegar, ginger, garlic, tomato paste, soy sauce, and honey. Cook over medium heat, stirring frequently, until the liquid reduces to a thick, syrupy consistency, about 15 minutes.
4 Cut up the ribs into individual pieces and put them in the pot of sauce. Re-warm them, turning them in the sauce with tongs to coat them evenly. Transfer the ribs to a serving platter, passing any extra sauce on the side.

Servings: 6

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories From Fat (68%)

% Daily Value
Total Fat 59,53g
Saturated Fat 21,92g
Cholesterol 202,82mg
Sodium 585,37mg
Potassium 755,44mg
Carbohydrates 20,19g
Dietary Fiber 0,74g
Sugar 4,39g

Sugar Alcohols 0,00g

Net Carbohydrates 19,45g

Protein 41,19g

Recipe Source


Source: Tribune Media Services

I love it when two great events fall close together, giving you twice as much of a good reason to have a party. That's what's happening during the next two weeks, with the traditional 15-day-long Chinese New Year observance starting on Jan. 29 and the all-American football celebration of Super Bowl XL taking place on Feb. 5 in Detroit.

And I know the perfect way to celebrate both with one recipe: Chinese Five-Spice Spare Ribs with Pickled Ginger!

I developed this recipe when I opened the first branch of my Chinois restaurant in Santa Monica back in 1983. Very soon I learned a lesson that anyone who runs a Chinese restaurant on this side of the Pacific will tell you: Ribs, along with wontons, are the dishes people ask for most often. So I set out to give my guests the best ribs I could come up with.

I start with baby-back ribs. These most popular choices among pork spareribs get their name not because they come from a younger animal but because they're smaller and come from the top of the rib area along the back of the pig, yielding the most tender, meatiest ribs. If they're unavailable, regular pork spareribs will be fine.

Then, to give the ribs an authentic Chinese flavor, I rub them first with five-spice powder, a traditional Asian blend of Szechwan peppercorns, star anise, cloves, cinnamon, and fennel seed. Found in most well-stocked supermarkets, this seasoning gives the meat a complex flavor that's subtly hot, sweet, pungent, and aromatic all at the same time. Then, for extra flavor, I slather the ribs with a mixture of bottled hoisin sauce and plum sauce, which also help keep them moist and give them a rich, dark glaze.

Also to keep the ribs moist as well as tender, I first cook them slowly in a covered pan in the oven. Just before serving, I add still more flavorful ingredients, including sweet-sour apple cider vinegar, crushed garlic, honey, and a tablespoon of the pink pickled ginger root that you find in sushi bars and the Asian food sections of supermarkets, to turn the skimmed roasting juices into a thick sauce in which the ribs are warmed up. The sticky result is so delicious that you'll be licking your fingers long after the meat is gone. (Make sure to have lots of paper napkins on hand, too!)

In fact, I suggest that you double the recipe so you'll have extra, because the ribs are just as good reheated. That way, you can enjoy a big batch of them for Chinese New Year just a few days from now, and then you can eat them again the following weekend while you sit back and watch the Super Bowl!

Photo by Bob Fila, Chicago Tribune.

1 comment:

Shalee said...

Oh my lands... those look delicious!

And I'm still waiting for the beef stew w/ junipers...