Five-Spice Pork Ribs
- Yield: 4 servings
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Ingredients
Ribs- 1 rack Baby back pork ribs, 3½–4 lbs
- 1 tbs Five-spice powder
- 1 tbs Kosher salt
- 1 tbs Sugar
- 1/2 cup Soy sauce
- 1/2 cup Pure maple syrup
- 1 tbs Fresh ginger, peeled and grated
- 1 tbs Garlic, grated
- 3 Green onions, thinly-sliced, for garnish
Instructions
- Pat the rib rack dry with a paper towel and let come to room temperature. In a small bowl, stir together the five-spice powder, salt, and sugar. Coat the whole rib rack with the spice mixture.
- While the ribs are coming to room temperature, light your charcoal. When it’s ready, pour it out into your grill, pushing the hot coals to one side of the pit and placing the grate over the other side so it isn’t get direct heat. Optional: place an aluminum pan of water next to the coals in the grill. This creates steam and helps keep the ribs from drying out.
- Place the rib rack on the grate and cook, flipping occasionally, for 3–4 hours (adding more charcoal as needed). The ribs should never exceed 200°F. Test with an instant-read thermometer, inserting it into the flesh away from bone.
- Meanwhile, make the sauce. In a small bowl, whisk together all the ingredients with a fork until the syrup dissolves, then set aside.
- Once the internal temperature of the ribs registers 190°–200°F, carefully push the embers under the grill grate or rotate the grill grate so the ribs are cooking over medium-high heat. Brush both sides of the rack with the sauce. Continue to grill, turning once, until the sauce is caramelized and the rack is slightly charred on both sides, 3–5 minutes.
- Transfer the rack to a cutting board and let rest for about 5 minutes. Cut the ribs apart, sprinkle with the green onions, and serve.
Notes
Recipe courtesy of Lee Kalpakis