Five-Spice Pork Ribs with Ginger, Soy and Sesame
Courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food.
For this recipe, Johnson recommends Niman Ranch St. Louis-style spare ribs.
prep time
20 minutescook time
3 hoursIngredients
For the rub
1/4 c ground coriander
2 tbsp Chinese 5-spice
2 tbsp ground star anise
1 tsp ground fennel seed
1 tsp ground ginger
3 tbsp hot chili powder
1 tsp cayenne pepper
2 tbsp red chili flakes
1 tsp ground cinnamon
1 tsp ground black pepper
1/4 c salt
2 tbsp brown sugar
For the Sauce
1 c sesame oil
2 tbsp minced ginger
2 tbsp minced garlic
1/2 c white wine
The juice of two oranges
1/2 tsp 5-spice
1/2 tsp red chili flakes
1/2 tsp whole star anise
1/4 c balsamic vinegar
1/4 c soy sauce
2 tbsp white sugar
Optional
Sesame seeds for garnish
Cooking Instructions
- Apply a liberal amount of the prepared spice mix to the ribs and rub it in.
- Let the ribs stand while you prepare your oven or grill.
- At home, Johnson uses a large Weber kettle, smoking over indirect heat for about 2-3 hours, turning occasionally, until the ribs are mahogany brown all over and the meat is very tender. You can also cook in an oven roasting rack at 275F for 2-2 1/2 hours.
- While the ribs are cooking, in a small saute pan, gently simmer the ginger and garlic in the sesame oil for one minute.
- Add the wine and the orange juice and simmer again for 3-4 minutes, until the liquid has reduced by about one-half, then stir the remaining ingredients.
- Serve the sauce alongside the ribs or generously spoon sauce over them. Garnish with sesame seeds, if desired.
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