Chinese-Style Ribs

Chinese-Style Ribs
Staff Writer
FOOD & WINE Magazine

These Chinese-style ribs are served with a sweet, guava barbecue sauce that balances their spicy flavor with a sweet and tart finish. 

Recipe contributed by Steven Raichlen for Food & Wine magazine. 

4
Servings
1786
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine.

Ingredients

  • 2 Tablespoons sugar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon dry mustard
  • 1 Teaspoon Chinese five-spice powder
  • 1/2 Teaspoon freshly ground pepper
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 5 Pounds baby back ribs
  • 1/2 Cup medium-dry sherry
  • Barbecue sauce, for serving and glazing

Directions

Light a charcoal grill. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. Alternatively, if you’re using a gas grill, turn off the center burners.

In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon, and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle.

Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for 30 minutes longer, until the meat is tender. Replenish the coals as necessary.

Take the ribs off the grill and spread the coals out evenly. Brush the barbecue sauce on both sides of the ribs and grill directly over the fire (high heat on a gas grill) for about 1 minute per side, until glazed. Transfer the ribs to a work surface and let rest for 5 minutes. Cut down between the bones and arrange the ribs on a platter. Pass the remaining sauce at the table.

Nutritional Facts

Total Fat
126g
100%
Saturated Fat
50g
100%
Cholesterol
517mg
100%
Carbohydrate, by difference
6g
5%
Protein
158g
100%
Vitamin A, RAE
12µg
2%
Vitamin B-12
13µg
100%
Vitamin B-6
3mg
100%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
130mg
13%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
46µg
12%
Iron, Fe
15mg
83%
Magnesium, Mg
149mg
47%
Niacin
33mg
100%
Phosphorus, P
1069mg
100%
Riboflavin
2mg
100%
Selenium, Se
164µg
100%
Sodium, Na
438mg
29%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
293g
11%
Zinc, Zn
35mg
100%

Chinese Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Chinese Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.