Five-Spice Spareribs

[blue_hermit]

Five-Spice Spareribs

I didn’t actually use spare-ribs, I used thin cut pork chops, giving you the pork chop recipe.  You’ll need to buy sesame oil, Szechuan Pepper mix, and Five-Spice powder, and possible a rack. The oil(s) will be in the specialty section of the store, mixed in with the other asian sauces. You might want to pick up some sweet cooking rice wine as well from the same section. The powders will be in the spice rack section.

Requires:

Roasting rack (or any rack type thing you can put in a shallow pan)

6 thin cut boneless pork chops

2 garlic cloves, smashed and peeled

3 tbsp soy sauce

1 tsp sesame oil

1 tbsp rice wine

2 tsp brown sugar (I used 1 tsp white sugar)

1 tsp Hot Chili Oil (I used 2 tsp thai sweet chilli sauce)

½ tsp Szechuan Salt and Pepper mix (Mc Cormic has a version)

½ tsp Five-Spice Powder (again, McCormic)

2 tbsp water

Directions:

1. Mix everything together in a large ziplock bag.
2. Drop in pork chops. Seal closed, releasing as much air from the bag as possible. Poke at meat until it’s been thoroughly coated by the marinade. Marinate for 30 minutes.
3. Pre-heat oven to 350 degrees. Line the roasting pan with foil. Setup rack in pan. Fish the pork chops out of the marinade and lay on the rack, dribble half of the marinade on top of them and stuff them in the oven.  15 minutes later, pull them out, flip them over so they don’t cling to the rack, and dribble the rest of the marinade on top of them. Put back in the oven for another 5 minutes if doing pork chops, 15 minutes if you’re doing the ribs.