Chinese Five-Spice Spare Ribs Recipe

Pork spare ribs: The main protein for this dish, providing a rich and tender base.

Chinese five-spice powder: A blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, giving the dish its distinctive flavor.

Salt: Enhances the overall taste of the ribs.

Black pepper: Adds a mild heat and depth to the seasoning.

Soy sauce: Provides a salty, umami flavor that complements the other ingredients.

Hoisin sauce: Adds a sweet and tangy element to the ribs.

Honey: Contributes a touch of sweetness and helps in caramelizing the ribs.

Garlic: Adds a robust, aromatic flavor to the dish.

When preparing spare ribs, it's crucial to ensure the marinade penetrates deeply into the meat. To achieve this, consider marinating the ribs overnight in the refrigerator. This allows the five-spice powder, soy sauce, hoisin sauce, and honey to infuse the meat thoroughly, resulting in a more flavorful and tender dish. Additionally, when baking, make sure to cover the ribs tightly with aluminum foil to trap the moisture, ensuring the ribs remain juicy. For an extra layer of flavor, you can baste the ribs with the remaining marinade during the last 15 minutes of baking.

• Chinese five-spice powder - Substitute with equal parts of ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns: This combination replicates the complex flavor profile of Chinese five-spice powder.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• Hoisin sauce - Substitute with plum sauce mixed with a bit of soy sauce: This mixture mimics the sweet and salty flavor of hoisin sauce.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity.

• Garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, though the flavor will be slightly less intense.

• Allow the spare ribs to cool completely at room temperature before storing. This prevents condensation, which can make the ribs soggy.
• For short-term storage, place the ribs in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
• For longer storage, wrap each rib individually in plastic wrap to prevent freezer burn. Then, place the wrapped ribs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• To reheat, preheat your oven to 300°F (150°C). Place the ribs on a baking tray lined with aluminum foil and cover with another piece of foil to retain moisture. Heat for about 20-25 minutes or until warmed through.
• For a quicker method, you can reheat the ribs in the microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.
• If you prefer a crispy exterior, finish reheating the ribs under the broiler for a few minutes after they are warmed through. This will help to caramelize the honey and hoisin sauce glaze, enhancing the flavor.
• Always check the internal temperature of the ribs to ensure they are heated to at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the spare ribs on a baking tray lined with aluminum foil.
  3. Cover the ribs with another piece of aluminum foil to keep them moist.
  4. Heat for about 20-30 minutes, or until the ribs are warmed through.
  5. For a bit of extra caramelization, remove the top foil for the last 5 minutes.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of water or broth to the skillet to create steam.
  3. Place the spare ribs in the skillet and cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally, until the ribs are heated through.

• Microwave Method:

  1. Place the spare ribs on a microwave-safe plate.
  2. Cover the ribs with a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and turning the ribs halfway through.
  4. Continue heating in 1-minute increments until the ribs are warmed through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the spare ribs in aluminum foil to prevent them from drying out.
  3. Place the ribs on the grill and heat for about 10-15 minutes, turning occasionally.
  4. For a smoky flavor, unwrap the ribs for the last 5 minutes of grilling.

• Oven: Used to bake the spare ribs at a consistent temperature of 300°F (150°C).

• Mixing bowl: Used to combine the five-spice powder, salt, black pepper, soy sauce, hoisin sauce, honey, and minced garlic.

• Measuring spoons: Essential for accurately measuring the spices, sauces, and honey.

• Baking tray: Holds the spare ribs while they bake in the oven.

• Aluminum foil: Used to line the baking tray and cover the ribs during baking to keep them moist.

• Knife: Used to mince the garlic cloves.

• Cutting board: Provides a safe surface for mincing the garlic.

• Tongs: Useful for handling the ribs, especially when removing the top foil and turning the ribs if needed.

• Basting brush: Optional, but can be used to apply the sauce mixture evenly over the ribs.

• Timer: Helps keep track of the baking and resting times.

• Serving platter: Used to present the ribs once they have rested and are ready to serve.

Prepare the marinade in advance: Mix the five-spice powder, salt, black pepper, soy sauce, hoisin sauce, honey, and minced garlic the night before.

Use a slow cooker: Instead of baking, cook the spare ribs in a slow cooker on low for 6-8 hours for tender meat.

Pre-cut the ribs: Ask your butcher to cut the spare ribs into individual pieces to save prep time.

Line the tray with foil: This makes cleanup faster and easier after baking the ribs.

Double the recipe: Cook extra and freeze portions for a quick meal later.