These ribs are slow cooked for tender, juicy, 'fall off the bone' results. The rub and the sauce have just the right combination of spices for a delicious, spiced Chinese flavor. It's an easy recipe for ribs that are finger-licking perfect!
(Herbs And Spices Used)
FENNEL SEED POWDER, Coriander Seed Powder, Chili Blend, Garlic Granules, Ginger Root Powder, Chinese Five Spice Powder, Chili Flakes
Ingredients: 2 Full Racks of St. Louis Cut (Pork) Spare Ribs
FOR THE RUB:
2 Tblspns of Each: Coriander Seed Powder; Chili Blend; & Dark Brown Sugar
1 tsp of Each: Garlic Granules; Ginger Root Powder; Chili Flakes; Salt
2 tsp Chinese Five Spice Powder
1 Tblspn Fennel Seed Powder
FOR THE SAUCE:
1 tsp Chinese Five Spice Powder
1 tsp Ginger Root Powder
1 tsp Sesame Oil
1 Tblspn Rice Vinegar
1/4 cup Cooking Sherry
1/4 cup Hoisin Sauce
1/2 cup Honey
1/2 cup Ketchup
2 Tblspns Soy Sauce
Directions: Preheat oven to 300 degrees. Blend together the ingredients for the rub. Cover both sides of the ribs with the rub. Refrigerate the rubbed ribs for about 4 hours. Place the ribs in a roasting pan with a wire rack, meaty side up. Pour about a cup of water in the bottom of the pan and cover the pan with foil. Slowly cook the ribs for about 3 hours, rotating the pan about every 45 minutes. In the last hour of cooking time, make the sauce by combining the sauce ingredients in a bowl or jar. Remove the foil cover from the ribs and generously brush (both sides) of the ribs with the sauce (reserve about 1/2 cup of the sauce). Continue cooking the sauced ribs for the last hour (without the foil cover). At the end of cooking time, test the meat, and, if needed, continue cooking for 15 minute intervals until done and tender. Pour the reserved sauce over the cooked ribs and serve immediately.
