Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
9 hr 40 min
Prep:
25 min
Inactive:
8 hr
Cook:
1 hr 15 min
Yield:
4 to 6 servings, to share
Level:
Easy
Total:
9 hr 40 min
Prep:
25 min
Inactive:
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
  • 1 teaspoon sea salt
  • 2 tablespoons vegetable oil

Directions

Watch how to make this recipe.

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.

Roasted Sweet Potatoes:

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.

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