Asian ribs recipe
I made Asian style pork ribs. One of my favorites that keeps evolving every time I make it. This time, I’ve added this Chinese spicy mix (it’s labeled “spicy” but it’s actually not spicy 😜) it has galangal powder, msg and some other good stuff. If you ever see this seasoning at your local Chinese or Asian grocery store, snag it! It won’t disappoint and taste so good with pork.
I didn’t measure but below is what I’ve used for the rub and glazing sauce. Going with feel and taste testing is the move here 😉
Rub: five spice, garlic powder, onion powder, white pepper, brown sugar, salt and the Chinese spicy mix
Sauce: I’ve reduced soy sauce, vinegar, garlic, shallots, five spice, sugar, chili crisp oil and white pepper until you get a thick viscous consistency
~ Marinate for 6 hours or overnight
~ Roast for 3 hours (covered) @ 200F then uncovered broil for 5-10 mins
~ Sprinkle sesame seeds right after you take it out the oven while it’s hot, so that it can adhere to the sticky sauce.
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When it comes to making truly memorable Asian style pork ribs, the key is in balancing flavors and the slow cooking process. One of my favorite techniques is to start with a dry rub that combines traditional Chinese five spice with complementary powders like garlic, onion, and white pepper, combined with brown sugar for a perfect hint of sweetness. The inclusion of a Chinese spicy mix, even if labeled "spicy" but actually mild, adds a complex note thanks to ingredients like galangal powder and MSG. This mix enhances the pork’s natural flavors while keeping the ribs flavorful without overwhelming heat. Marinating the ribs for at least 6 hours or overnight allows these layers of flavor to deeply penetrate the meat. Personally, I’ve found that the longer marination time results in more tender, juicy ribs that won’t dry out during roasting. Roasting low and slow at around 200°F covered ensures the ribs are cooked gently, rendering the fat and softening the meat over about 3 hours. This method is crucial to achieving soft, pull-apart ribs. The final broil step uncovered helps caramelize the sticky glaze and add a bit of crispiness. The sauce reduction is a beautiful balance of reduced soy sauce, vinegar, garlic, shallots, five spice, sugar, chili crisp oil, and white pepper, cooked until thick and viscous. This acts as both a glaze and dipping sauce, coating the ribs with delicious sticky sweetness and heat. A quick tip: sprinkling toasted sesame seeds onto the ribs immediately after removing them from the oven while the sauce is still hot helps the seeds stick perfectly, adding a nice nutty crunch and visual appeal. I recommend experimenting with the ratios of spices and tasting as you go, as developing this recipe is truly about adjusting to your personal flavor preference. Also, this recipe pairs very well with steamed white rice or simple Asian slaw for a full meal. If you ever come across that special Chinese spicy mix at your local Asian grocery store, don’t hesitate to grab it. It’s that secret ingredient that elevates the pork ribs from good to exceptional. Enjoy the process and discover your own twist on this deliciously rich and rewarding dish!
