Five Spice Spareribs With Sweet Orange Bbqdipping Sauce Asia Recipes

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle.
• Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
• Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
• Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
• Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Steps:

• Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
• Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
• Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
• When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
• To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.

Steps:

• Process in a blender or food processor until smooth - about 15 seconds.
• Scrape down sides and pulse two or three times more.
• Will keep in the fridge up to two weeks.

Steps:

• Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
• Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
• Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
• Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.