Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.
Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||15 minutes|
|Total time:||1 1/2 hours (plus overnight marinade)|
|This recipe appears in:||Serious Entertaining: A Dim Sum-Inspired Chinese Food Party Tiki Week: Chinese Style Spareribs|
- 1 tablespoon Chinese five-spice powder
- 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
- 1/2 cup hoisin sauce
- 1/4 cup shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1/4 cup honey
Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.
Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.
When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.