| Cuisine: Oriental | Type: Main Course | Serves: 4-6 |
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Source:
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Feb/Mar Fine Cooking, 2003 |
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Attributes:
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Healthy |
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Comments:
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Serves 4-6 as a main course or up to 12 as an appetizer. Two hours is too long if you use baby-back ribs. In that case, try cooking them only 1-1/2 hours. |
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Serving Suggestions:
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Ingredients:
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2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 pounds each) or, try baby-back ribs which tend to be less fatty Kosher salt for sprinkling Rub: 2 tbs. ground coriander 2 tbs. hot chili powder 2 tbs. dark brown sugar 1 tbs. five-spice powder 1 tbs. ground fennel seeds 1 tbs. Kosher salt 1 tsp. dried red chile flakes Asian Dipping Sauce: 1/4 cup soy sauce 2 tbs. granulated sugar 2 tbs. rice vinegar 1 tbs. minced fresh ginger 1 tsp. toasted sesame oil Green onions, chopped |
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Instructions:
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1. Stir together rub ingredients in a small bowl. 2. Rub the rub mix into both sides of the ribs. Sprinkle a little salt on the meaty side. 3. Place the ribs, meaty side up, on a roasting rack over a baking sheet in the middle of a 300°F oven. Cook for 1 hour, rotate the meat. Rotate every 30 minutes, till done (about 2 hours). You can test for doneness by picking up the center of the rack with tongs. If the ends of the ribs flop downward meaning the fat and cartilage have broken down and the meat is tender to an inserted knife or skewer, then they are done. 4. Meantime combine the sauce ingredients in a small saucepan and bring to a simmer, stirring occasionally. Remove from heat and allow to cool to room temperature. 5. When done, remove the ribs, cut them apart and serve with the sauce on the side. Garnish with some chopped green onions. |
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Related recipes:
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None |
2003-01-31