Chinese-Style Ribs

Staff Writer
Chinese-Style Ribs
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
1325
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.

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.

Nutritional Facts

Total Fat
93g
100%
Sugar
7g
N/A
Saturated Fat
33g
100%
Cholesterol
391mg
100%
Protein
109g
100%
Carbs
9g
3%
Vitamin A
40µg
4%
Vitamin B12
3µg
53%
Vitamin B6
2mg
100%
Vitamin C
0.3mg
0.5%
Vitamin D
6µg
2%
Vitamin E
1mg
7%
Vitamin K
1µg
1.2%
Calcium
190mg
19%
Fiber
0.6g
2.4%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
5mg
26%
Magnesium
100mg
25%
Monounsaturated
39g
N/A
Niacin (B3)
39mg
100%
Phosphorus
889mg
100%
Polyunsaturated
15g
N/A
Potassium
1437mg
41%
Riboflavin (B2)
2mg
100%
Sodium
1370mg
57%
Sugars, added
6g
N/A
Thiamin (B1)
3mg
100%
Trans
0.8g
N/A
Zinc
15mg
97%

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