Char Siu

Chinese Style Spare Ribs

Years ago I had a friend who was a chef at a famous Chinese restaurant.  He even had a nationally syndicated cooking show.  One day when we were talking I asked how he made Chinese spare ribs.  He told me that he had a recipe for the restaurant but when he cooked them at home he had a MUCH easier recipe that his family loved.  This is it.  It is very simple and very good.

Ribs & Dry Rub
1 rack
St. Louis style pork ribs
1 tbl
Chinese five spice powder

soy sauce

sesame seeds
green onions, only the green parts, thinly sliced

Remove the silver skin from the ribs.  Sprinkle the five spice powder on all sides of the ribs and rub it in.  Cover the ribs and put them in the fridge for a half hour or as long as a day.

When you are ready to cook the ribs, stir the soy sauce, ketchup, and sugar together until the sugar dissolves.  Brush the sauce on all sides of the ribs and place the ribs bone side down on a rack or use a broiling pan with its rack.  Fill the bottom of the pan or tray with water.  Do not let the water touch the ribs.  Bake the ribs at 275 for 1 hour.  Take the ribs out and turn them meat side down and bone side up.  Baste with the bbq sauce and bake for another hour at 275. 
Take the ribs out and turn them bone side down and meat side up.  Baste with the bbq sauce and bake for another hour at 275.  Don't cover them with foil or do anything else to the the ribs while they cook.  Keeping the rack of ribs whole or cut into two smaller slabs and using the water keeps the ribs from drying out.  After three hours take the ribs out and turn the oven up to 375.  While the oven heats up baste the ribs one last time making sure you get sauce on all sides.  Put the ribs back on the rack bone side down, make sure there is still water in the baking or broiling pan, and slide everything back into the oven for 10 minutes.  After 10 minutes, take the ribs out and serve.  You can sprinkle some sesame seeds and green onions on to make everything look pretty if you want.