Chinese Style Spareribs
Serves 4
Published in: Fine Cooking Booklet, page 7
For the Rub
2 tablespoons Coriander -- ground
2 tablespoons Chili Powder -- Hot
2 tablespoons Dark brown sugar
1 tablespoons Five spice powder
1 tablespoons Fennel Seed -- ground
1 tablespoons Kosher salt
1 teaspoons Red chile flakes -- dried
For the Ribs
2 full racks Pork Spareribs -- 3 pounds each
Kosher salt
For the Asian Dipping Sauce
1/4 cup Soy Sauce
2 tablespoons Sugar -- granulated
2 tablespoons Rice vinegar
1 tablespoons Ginger -- minced
1 teaspoons Sesame Oil -- toasted
Scallions sliced -- for garnish
Make the spice rub: In a small bowl, stir together all the ingredients.
Cook the ribs: Position a rack in the center of the oven and heat the
oven to 300F. Sprinkle and press 1/4 cup of the rub on both sides of each
rib rack. Put the racks, meaty side up, on a broiling pan or a wire
roasting rack set over a baking sheet. Lightly season the ribs with salt
and put them in the oven. After the first hour, rotate the pan every 30
minutes. The ribs will sizzle gently as they cook, and they'll become
tender after about 2 hours in the oven. To test for doneness, pick up the
center of the ribs with tongs; the ends of the ribs should flop downward
(this means the fat and cartilage have broken down), and a skewer
inserted between the ribs should meet little resistance. If the meat
between the ribs is still tough, keep cooking, checking every 15 minutes
and rotating the pan. Meanwhile, make the dipping sauce: In a medium
saucepan over medium heat, bring the soy sauce, sugar rice vinegar,
ginger, and sesame oil to a simmer, stirring occasionally. Remove from
the heat and let cool to room temperature. The sauce will keep for about
a week in the fridge. Cut and serve: When the ribs are done, remove them
from the oven put them on a cutting board meaty side down (so they're
easier to slice), and slice them into individual ribs. Arrange on a
platter and serve with the sauce on the side. Or, stack the ribs, drizzle
with some of the dipping sauce (serve the rest on the side), and garnish
with the sliced scallions.
Exported from A Cook's Books -- Recipe management for Macintosh
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