FIVE-SPICE RIBS
6 to 8 servings
Cut off and discard the green tops, then thinly slice the tender pale parts of:
- 2 stalks lemongrass
Place in a blender or food processor along with:
- 3 tablespoons sugar
- 2 tablespoons chopped shallots or green onions
- 2 tablespoons minced garlic
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons Five-Spice Powder
- 1 teaspoon chili garlic paste or sambal oelek, or ¼ teaspoon red pepper flakes
Process until pureed, then transfer to a large bowl. Rinse, pat dry, and add:
- 3 pounds pork back ribs or spareribs, cut into individual ribs
Turn to coat each rib thoroughly. Cover and refrigerate for at least 8 and up to 24 hours. Preheat the oven to 325°F. Lightly brush a large broiler pan or rimmed baking sheet with vegetable oil. Arrange the ribs meaty side down on the pan and bake 45 minutes. Turn the ribs and bake until completely tender, 45 minutes to 1 hour longer. If desired, sprinkle with:
- (2 tablespoons toasted sesame seeds)