Szechuan Style Spareribs

  • Level: Intermediate
  • Total: 5 hr
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 1 hr 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 (4 pound) slab pork spareribs

1/4 cup plus 2 tablespoons Chinese rice wine

1/4 cup plus 2 tablespoons soy sauce

3 tablespoons packed brown sugar

2 1/2 tablespoons minced garlic

2 1/2 tablespoons chile garlic sauce

1/4 cup plus 2 tablespoons hoisin sauce

1 1/4 teaspoons Chinese five-spice powder

3 tablespoons honey

1 1/2 teaspoons sesame oil

Directions

  1. Using a sharp knife, cut the slab of ribs between the bones into individual ribs. Place in a stock pot or large soup pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a steady simmer, and cook until the ribs are tender, 1 to 1 1/2 hours, skimming the surface of any scum that rises to the top while cooking. Remove the ribs to a large bowl and set aside to cool completely. (Reserve the pork stock for another purpose.)
  2. Combine the rice wine, soy sauce, hoisin, brown sugar, garlic, chile garlic sauce and five-spice powder and whisk to blend. Pour half of the marinade over the cooled ribs and toss to coat. Cover with plastic wrap and refrigerate, stirring occasionally, for 2 hours or up to overnight. Reserve the remaining half of the marinade in a non-reactive container and refrigerate.
  3. Preheat the broiler and position a rack in the upper third of the oven.
  4. To the remaining half of the marinade, add the honey and sesame oil and whisk to combine. Remove the ribs from the refrigerator and transfer to an aluminum foil-lined baking sheet. Brush with some of the remaining marinade-honey mixture and broil for 4 to 5 minutes, or until the ribs are crispy on the upper edges. Remove the ribs from the oven and turn to the other side, brush with some of the remaining marinade mixture and broil again for about 4 minutes. Remove from the oven and allow to cool slightly. Serve hot.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …