Golden Gate Chili Ribs

Photo: Golden Gate Chili Ribs

TOTAL TIME: 9 hr 40 min
Prep: 25 min
Inactive Prep: 8 hr
Cook: 1 hr 15 min
 
YIELD: 4 to 6 servings, to share
LEVEL: Easy

ingredients

  • 1 rack spare ribs, cut in half through the bone
  • 4 tablespoons dark soy sauce
  • 4 tablespoons hoisin sauce
  • 4 tablespoons honey
  • 4 tablespoons Shaohsing rice wine or dry sherry
  • 2 heaping tablespoons Chinese five-spice powder
  • 2 tablespoons light soy sauce
  • 1 Fresno chile, seeded and finely chopped, for garnish
  • 1 scallion, green part only, finely chopped, for garnish
  • Roasted Sweet Potato Wedges, for serving, recipe follows
  • Mixed green salad, for serving
ROASTED SWEET POTATOES:
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole Sichuan peppercorns
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs.

In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best.

Preheat the oven to 350 degrees F.

Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes.

Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.

Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad.
Preheat the oven to 350 degrees F.

Place the sweet potatoes into a large bowl.

In a wok or saute pan, toast the cumin and Sichuan peppercorns for 1 to 2 minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind.

Sprinkle the spices and salt over the sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender, 30 minutes.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 4 reviews

  • on June 09, 2012

    Flag

    I think like everyoneelse, that the 5 spice powder was too strong. It tasted fake. I will use something else, other than that, good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2011

    Flag

    Easy to make and DELICIOUS! I actually used 2 RACKS of pork babyback ribs-split and it was perfect! I marinated it overnight and for the baste, I could not re-use the marinade so I made half of the recipe, added garlic chili sauce (instead of the fresh Fresno chili because I couldn't find it at my local market and it turned out great. Everyone in my family loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 19, 2011

    Flag

    the 5 spice powder is too strong to taste

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How