Recipe: Five-Spice Pork Ribs
Summary: This is an adapted version of the boil and bake ribs recipe from Chef John of Food Wishes. Chef John’s videos are great.
- 4 lbs(about 1.8Kg) of pork ribs, cut into pieces
For the Broth:
- 100 oz. (3L) of cold water
- 1 garlic head, minced
- 2 onions, coarsely chopped
- 2 tablespoon kosher salt
- 1 tablespoon chinese 5-spice
- 2 bay leaves
For the Glaze:
- 4 tablespoon soy sauce
- 4 tablespoon rice vinegar
- 4 tablespoon ketchup
- 4 tablespoon dijon mustard
- 4 tablespoon honey
- 4 tablespoon brown sugar
- 4 teaspoon sambal chilli paste or sriracha
- 1 teaspoon chinese 5-spice
- In a large pot, add the garlic, onion, salt, 5-spice and bay leaves to the water. Bring to a boil.Add the pork ribs to the broth. Bring to a boil. Turn down heat to low and simmer for about 1 1/2 hours (the meat should be nearly falling off the bones).
- Prepare the glaze by mixing the soy sauce, rice vinegar, ketchup, dijon mustard, honey, brown sugar chili paste and 5-spice in a bowl. Reserve about 1/4 cup of the glaze.
- Remove the ribs, once done, from the broth and coat them with the glaze.
- Place the ribs on a baking sheet lined with parchment paper or aluminium foil. Do not overlap the ribs pieces.
- Preheat oven to 400ºF, rack placed in middle position.
- Place the ribs in the oven and lower the temperature to 375ºF. Cook the ribs for 20 minutes.
- Flip the ribs and brush them with the reserved glaze. Cook for 20 minutes. Serve with coleslaw and white jasmine rice.
Preparation time: 30 minute(s)
Cooking time: 2 hour(s) 10 minute(s)
Number of servings (yield): 4
Culinary tradition: Chinese
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