Chinese Spare Ribs Glazed with Honey Hoisin and Five Spice

Chinese Spare Ribs Glazed with Honey Hoisin and Five Spice

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by Recipe by Betty Lee

WCNC.com

Posted on November 30, 2011 at 10:16 AM

Updated Thursday, Mar 29 at 1:56 PM

 

Chinese Spare Ribs Glazed with Honey Hoisin and Five Spice – Recipe by Betty Lee
2 whole slabs pork baby back ribs or St Louis style ribs
Dry Rub:   
8 T light brown sugar, tightly packed
3 T coarse kosher salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper, or more to taste
1 tsp five spice powder
1/2 tsp onion powder
Braising Liquid:
2 C white wine
3 T white wine vinegar
3 T Worcestershire sauce
1 ½ T honey
2 cloves garlic, chopped
Glaze: 
½ cup Hoisin Sauce, Spare Rib Sauce or Char Shu Sauce (preferably Lee Kum Kee brand)
1 T honey
1 tsp five spice powder
1 T mirin or vermouth
 
Preheat oven to 250 degrees F.
In a bowl, combine all dry rub ingredients and mix well. Remove the silver skin; starting at one end, use tip of knife and get under the thin membrane attached to the bones. Use a paper towel to grab and peel back the membrane to remove entire silver skin. 
Spread 2 T rub on each side of ribs (store  any leftover rub in a tightly covered jar). Cut slabs in half if necessary to fit snugly in one layer, meat side down, in a roasting pan (stainless steel, glass, or ceramic, but not aluminum).   Let rub coated ribs sit for about 45 minutes to an hour. Meanwhile  combine all ingredients for the braising liquid. Microwave on high for 2 minutes to warm.
Pour the warmed liquid over the ribs and cover pan with heavy duty foil. Braise in oven for 2½ hours. The ribs should be very tender but meat still attached to the bones. Allow ribs to rest and totally cool in the braising liquid before removing (to retain their juiciness  -if ribs are taken out of braising liquid while hot, the ribs will become too dry).
Pat cooled ribs dry with paper towels and place on preheated grill (or broil), When warmed through, brush the glaze onto the ribs. Brush with more glaze until the glaze caramelizes slightly and charred in spots.  Cut each slab into individual ribs and serve hot or warm.
MAKE AHEAD NOTES: The braising can be done ahead of time (up to 2 days ahead), but leave the ribs in the braising liquid in the refrigerator, covered, until ready to broil or grill, scraping off the gelatinized liquid before grilling. If using the same day, the ribs can sit in the braising liquid for a couple of hours at room temperature. (Defat the braising liquid and reserve for another use, e.g. in stews, sauces, etc.)
Variations: Use any store bought BBQ sauce (e.g. Masterpiece, Bull’s Eye, etc) to glaze ribs, or use a combination of ½ spare rib glaze (above) and ½ store bought BBQ sauce.

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