Sichuan Porkribs Recipes
From Sichuan China, Chinese-style spareribs, with a little Sichuan
style from chile garlic sauce and Sichuan peppercorn to give
you spice of the day dish. Give this recipe a try and taste
2 pounds pork spareribs
1 tablespoon minced garlic
2 tablespoons Chinese rice wine
2 teaspoons chile garlic sauce
2 tablespoons dark soy sauce
1/2 teaspoon Chinese five-spice powder
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon packed brown sugar
1 teaspoon sesame oil
Cut the ribs between the bones to make individual pieces. Place
them in a 3-quart pot and barely cover with water; bring to
a boil. Reduce the heat, cover, and simmer until the ribs are
tender, 45 to 50 minutes. Drain (reserve the liquid for other
uses) and let cool.
Make the marinade by combining the rice wine,
dark soy sauce, hoisin sauce, brown sugar, garlic, chile garlic
sauce, and five-spice powder in a large bowl. Add the pork and
stir to coat. Cover and refrigerate, turning occasionally, for
30 minutes or as long as overnight.
Lift the ribs from the marinade and place them
on a rack in a foil-lined pan; reserve the marinade. To the
reserved marinade, add the honey and sesame oil.
Broil the ribs until golden brown, 2 to 3 minutes per side,
basting with the reserved marinade.
Serve on a platter.
To cut the marinating time and make it easier to work the flavor
of that marinade (also known as Chinese barbecue sauce) into
the ribs, combine the two in a tightly zippered bag and periodically
give it a good shake as it marinates in the refrigerator.