Thursday, August 19, 2010

Chinese Five-Spice and Honey Ribs

While I enjoy a healthy slather of sauce with American barbecue, when I cook ribs at home, I generally prefer far less.

Last August, I wasn't in the mood for all of the ingredients in my usual Char Siu/Xa Xiu (Chinese/Vietnamese Barbecued Pork), but I still wanted Chinese flavors. So I kept it very, very simple -- salt, soy sauce, honey, and Chinese five-spice powder. Simply perfect for what I wanted that evening.

Chinese Five-Spice and Honey Ribs 1

Chinese Five-Spice and Honey Ribs

For 1 pound of pork ribs, you'll need:
1 lb of pork ribs :)
1/2 tsp salt
1 tblsp soy sauce
1 tblsp honey
1 tsp Chinese five-spice powder

Wash the ribs. Mix the salt, soy sauce, honey, and spices together until a paste is formed. Then rub the mixture all over the ribs, about two-thirds on the meaty side.

Bake at 325 degrees for 45 minutes, meaty side down.

Then flip the ribs and bake for another 20 minutes. Broil for about 5 minutes at the end if you'd like the meat to have a slight char.

Remove the ribs from the oven and let rest for about 15 minutes to let the juices redistribute.

Chinese Five-Spice and Honey Ribs 2

Slice the ribs and serve with jasmine rice if you wish.

Chinese Five-Spice and Honey Ribs 3


Some of my other rib recipes:
Char Siu/Xa Xiu (Chinese/Vietnamese Barbecued Pork)
Chinese Coca Cola and Soy Sauce Spare Ribs
Kalbi (Korean Ribs)
Pork Ribs with Coca Cola and Strawberry Jam
Pork Ribs with Korean Gochujang and Indonesian Kecap Manis

1 year ago today, Harris Ranch Inn & Restaurant - Coalinga.
2 years ago today, How to Start a Food Blog... Or What I Wished I Knew When I Started a Food Blog.
3 years ago today, Fried Green Tomatoes.


  1. Yum! This makes me want to eat ribs and I don't even eat ribs! Lol I love the marinade. You think I could put it on tofu :P

  2. oh thank you thank you thank you! I'm always on a look out for unique rib recipes (I never manage to get the knack for the perfect cooking times!) I will try this recipe soon :]

  3. Looks delish!

    Off subject, but did you see Rachel Ray's spinoff of pho? Personally, I was flabberghasted. What do you think?

  4. You know, I usually just salt and deep fry my rib, but this looks tasty also. I've never baked ribs! Will give it a shot with the slab sitting in my fridge right now (I almost always have a slab of pork ribs in my fridge).

  5. That's it, I keep saying I'm making your rib recipe but now you have at least 3 on here so I have decided that I will make all 3 (or more) of your recipes at one time and do a taste test to figure out which one I like best.

    And yes, there will be a lot of ribs. :)

  6. Anna,
    How could you not love ribs? *Gasp!* But yes, this sauce would work on tofu too.

    Low and slow is the best way to make ribs fall-apart tender.

    Ugh! That's all I have to say. Wrong everything, but she just wanted to capitalize on pho's popularity. Besides, it's Rachel Ray. I don't know why people are shocked that it was bad and full of bad shortcuts.

    Never? Next to grilling them, baking ribs is the best.

    I have one more left to post soon. Let me know after your taste test which you like best. I'd be curious to find out!

  7. What do you think about modifying this recipe for grilling? It looks so good I want to bring them to a BBQ cook out I'm going to. Do you think it would work on a grill just as well?

  8. Alex,
    I would do the recipe as stated, minus the broiling at the end. Let the ribs cool down. Then finish on the grill for the char. They'll be fall-apart tender with a nice smoky finish. It'll save time on the grill by baking them first too.

  9. Don't be horrified WC, but I do nearly the same thing--with chicken drumsticks. Yum!

  10. Tammy,
    Slather sauce on them, you mean? Nothing horrific about that. Just sometimes, I want more.

  11. I have used this recipe a couple of times, and it turned out real well. Thanks WC


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