CHINESE FIVE-SPICE SPARERIBS
These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.
Provided by Hey Jude
Categories Pork
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
- Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
- Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
- Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.
Nutrition Facts : Calories 1085.5, Fat 81.1, SaturatedFat 30, Cholesterol 321.3, Sodium 981.7, Carbohydrate 17.3, Fiber 0.8, Sugar 7.8, Protein 67.1
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