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Chinese 5 Spice ribs

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Chinese 5 Spice ribs

Flling off the bone tender with Asian spices

Features:
  • Spicy
  • Medium

Directions

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These ribs were inspired by my daughter, she recently celebrated her birthday and texted me a picture of the best ribs she ever ate!
So I asked her what made them so special, she said they were fried! Yum! I like fried!

Ingredients

1 rack of baby back ribs with the membrane removed

For the rub:
2 tbs cinnamon sugar
3 star anise pods
1 tsp whole cloves
1 tsp coriander seeds
1 tbsp black pepper
1 tbsp each garlic powder, onion powder
1/4 tsp cayenne powder
1 tsp anise seed
1/2 tsp salt
1 tbsp dried parsley

For frying:
1 quart of canola oil
3/4 cup

For the bbq sauce:
6 garlic cloves, finely minced
1 tbsp ginger, finely minced
1 cup hoisin sauce
1/2 cup sherry wine
1/2 cup soy sauce
1/2 cup sugar
1 tbsp red chili paste

1 Bunch green onions, chopped
3/4 cup cornstarch
3/4 cup flour
large paper bag, or zip loc bag

directions

It takes two days to make, so plan accordingly. In the morning place all rub ingredients in a mortar and pestle and grind together to make a powder or use a small food processor, rub all ingredients onto the ribs cover with foil, and place in oblong pan, refrigerate for 4-6 hours.
Combine all the ingredients for the bbq sauce and refrigerate until ready to use.
Preheat oven to 350
bake the ribs, covered for 1 1/2 hours, remove from oven and let come to room temperature then refrigerate over night.

1 hour before serving preheat oven to 425
remove ribs from the fridge and slice into individually.
place ribs in bag and shake with the cornstarch/flour mixture.
place the canola oil in a skillet and heat to medium high.
Cook the ribs without crowding until starting to brown nicely on each side, set on wire rack to drain. When done frying all of the ribs, toss in a large bowl the the bbq sauce, then place on cookie sheet and bake 10 minutes until getting carmelized. Serve with rice and a vegetable or as an appetizer. Enjoy!!

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Tammy

I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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