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Featured Recipe July 27, 2012

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Executive Chef Andrew Carmellini from The Dutch



1 Ingredients

Ribs

  • 2 tbs. five – spice powder
  • 1/2 tsp. garlic powder
  • 1 tsp. chipotle chile powder
  • 1/8 tsp. cayenne pepper
  • ½ tsp. salt
  • 1 rack St. Louis ribs (spare ribs, trimmed, with the brisket bones removed)


Sauce

  • 1/3 cup hoisin sauce
  • 2 tbs. black bean sauce
  • 1/3 cup ketchup
  • 1/3 cup rice vinegar

 

Additonal Items

  • 3 green onions, chopped fine (about ½ cup)
  • 1 tbs. sesame seeds


2 Preparation

To Make the Rub and Cook the Ribs

Mix the spices and salt together in a small bowl. Lay the ribs on a baking sheet. Use your hands to spread the rub over both sides of the ribs and rub it in (like the name says), so that all of the meat is coated. Let the ribs rest in the fridge for 2 hours, uncovered, so the rub soaks in. Preheat the oven to 250 degrees F.

Cut a piece of tin foil a little longer than the rack of ribs. Transfer the ribs to the foil, and shake any loose bits of spice rub on the baking sheet over the meat. Fold the foil around the ribs so all the meat is covered, put the ribs on a baking sheet, and put the sheet on the middle oven rack.


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