Categories: Pork
Ingredients
- 2 tbsp. plus 1/2 tsp Chinese five-spice powder
- 2 tbsp. Emeril's Creole Seasoning (see recipe)
- 1 tsp ground ginger
- 2 (2 1/2 lb.) slabs St. Louis or baby back pork ribs
- 1/2 cup hoisin sauce
- 1/3 cup soy sauce
- 1/4 cup shaoxing rice wine (or pale dry sherry)
- 3 tbsp. light brown sugar
- 3 tbsp. honey
- 2 tbsp. Vietnamese chili garlic sauce (tuong ot toi)
- 2 tbsp. fresh lime juice
- 1 1/2 tbsp. minced garlic
- 1 tbsp. toasted sesame oil
- 1 tbsp. minced peeled fresh ginger
Directions
-
Preheat the oven to 300.
-
In a small bowl, combine 2 tbsp. of the Chinese five-spice powder, the Creole seasoning, and ground ginger.
-
Lay each slab of ribs, meaty side up, on a piece of foil that is long enough to wrap it up completely. Rub the ribs on both sides with the spice mixture, using it all up. Wrap the ribs well, sealing all the edges of the foil to make an airtight packet. Place the packets in a single layer on a baking sheet, and bake until the meat is so tender you can pull it off the bone, about 3 hours.
-
In a small bowl, combine the remaining ingredients (including the remaining 1/2 tsp five-spice powder) and blend until smooth.
-
After 3 hours, remove the ribs from the oven, open the foil packets, and baste the ribs with the sauce. Return the ribs to the oven, uncovered, and cook for 15 minutes longer. Baste the ribs again and return to the oven until they look glossy, about another 15 minutes.
-
Remove the ribs from the oven and let stand for 15 minutes. Using a sharp knife, cut the slabs into individual ribs and serve with the remaining sauce.