In which I get it together…

So apparently when you hit “Publish” instead of “Preview” you can’t actually unpublish, so here is the end of the prematurely posted post from earlier.

Chinese-Style Spare Ribs from Fine Cooking (serves 4-6 as a main course)

2 full (13-rib) racks of St. Louis-cut pork spareribs

Kosher salt for sprinkling

1 bunch of scallions, green parts only, sliced thin

Chinese Spice Rub

2 tbls ground coriander

2 tbls hot chili powder

2 tbls dark brown sugar

1 tbl five-spice powder

1 tbl ground fennel seeds

1 tbl kosher salt

1 tsp dried red chile flakes

Stir together all ingredients.

For the ribs:

Position a rack in the center of the oven and heat the oven to 300 degrees (or 325 if you are me.) Sprinkle and press 1/4 cup of the rub on both sides of each rib rack (you can do this a day in advance if you like, it makes it even better!) Put the ribs, meaty side up, on a broiling pan or wire roasting rack set over a baking sheet (or line the entire oven rack with aluminum foil, and put them directly on that, if you are me.) Lightly season the ribs with salt and put them in the oven. After the first hour rotate the pan every 30 minutes (if you are using two baking sheets, rotate their position in the oven as well.) (Or just switch the ribs spot on the rack, if you are me.) The ribs will sizzle gently as they cook, and they’ll become tender after about 2 hours in the oven.

To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward and a skewer inserted between the ribs should meet little resistance (or don’t bother with the skewer part, if you are me.) If the meat between the ribs is still tough, keep cooking, checking them every 15 minutes.

Remove the rib racks from the oven, put them on a cutting board meaty side down and slice them into individual ribs. Arrange the ribs on a platter and sprinkle with scallions and either drizzle the dipping sauce over the ribs, or serve it on the side.

Asian Dipping Sauce

1/4 cup soy sauce

2 tbl granulated sugar

2 tbl rice vinegar

1 tbl minced fresh ginger

1 tsp toasted sesame oil

In a medium saucepan over medium heat, bring all ingredients to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature.


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