Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
9 hr 40 min
Active:
25 min
Yield:
4 to 6 servings, to share
Level:
Easy
Total:
9 hr 40 min
Active:
25 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Beef Chili

Recipe courtesy of Tyler Florence

Chili Dogs

Recipe courtesy of Tyler Florence

Chili Verde

Recipe courtesy of Karen Ray

Beef and Andouille Chili

Recipe courtesy of Nealey Dozier

Green Pork Chili

Recipe courtesy of Bobby Flay

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Biscuit Love Golden Biscuits

Recipe courtesy of Biscuit Love Truck

Game Day Chili

Recipe courtesy of Kelsey Nixon

Singaporean Coffee Ribs

Recipe courtesy of K.F. Seetoh

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here