Five Spice Ribs
Baby back ribs are generously coated in a fragrant Chinese five spice rub and slow roasted until fall off the bone tender before being glazed with a sticky honey soy sauce. The result is a rack of ribs that carries the warm complexity of star anise, clove, and cinnamon alongside the classic smokiness you expect from great barbecue.
Slow roasted baby back ribs rubbed with Chinese five spice and finished with a glossy honey soy glaze that is both deeply aromatic and addictively sticky.
Nutrition per serving
Ingredients
Protein
Rub
Glaze
Instructions
Prepare and Rub the Ribs
Pat the rib racks completely dry with paper towels. Using a butter knife or your fingers grab the thin silver membrane on the bone side of each rack and pull it off in one sheet. This step is critical for tender ribs as the membrane turns leathery and prevents the rub from penetrating. Combine five spice powder with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Rub this mixture all over both sides of each rack massaging it into every crevice. Wrap the racks tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
Slow Roast the Ribs
Preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit. Unwrap the ribs and place them bone side down on a foil lined baking sheet. Crimp a second piece of foil tightly over the top to create a sealed packet. Roast in the oven for 2 and a half hours. This low and slow method gently renders the fat and breaks down the collagen so the meat pulls away from the bone effortlessly. Do not rush this stage by raising the temperature.
Make the Five Spice Honey Glaze
Combine soy sauce, honey, hoisin sauce, rice wine, 1 minced garlic clove, and half a teaspoon of five spice powder in a small saucepan over medium heat. Stir and bring to a gentle simmer for 3 to 4 minutes until the glaze thickens enough to coat a spoon. Remove from heat. This glaze should be brushed on during the final high heat stage so it caramelizes into a lacquered shell rather than burning during the long slow roast.
Glaze and Finish Under High Heat
Remove the foil from the ribs and increase the oven temperature to 220 degrees Celsius or 425 degrees Fahrenheit. Brush the ribs generously on all sides with the five spice honey glaze. Return them to the oven uncovered for 10 minutes. Pull them out, brush with another layer of glaze, and roast for another 5 minutes until the surface is deep mahogany, sticky, and caramelized. Let the ribs rest for 5 minutes before slicing between the bones. Garnish with toasted sesame seeds and sliced scallions.
Substitutions
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