Chinese Five Spice Riblets

Name: Chinese Five Spice Riblets
Prep time: 15 min
Cook time: 60 min
Total time: 315 min
Cuisine: Chinese
Ingredients: 1 piece Pork Rib (1 slab ribs (any cut)); 3 ⅓ cup Rice Wine (3 cups rice wine (such as sake or Shaoxing (yes, I know they are very different but they work)) + ⅓ cup rice wine); ¾ cup Granulated Sugar (¾ cup sugar + 4 tablespoons sugar); ⅓ cup Rice Vinegar (⅓ cup unseasoned rice vinegar (or 1/4 cup (59.1 ml) distilled vinegar)); 5 tbsp Chinese Five Spice (3 tablespoons Chinese five spice powder + 2 tablespoons Chinese five spice powder); 3 tbsp Dark Soy Sauce (3 tablespoons dark soy sauce); 4 tsp Hot Sauce (4 teaspoons hot pepper sauce for mild heat); 2 tbsp Black Pepper (2 tablespoons ground black pepper); ¼ cup Sesame Seeds (¼ cup sesame seeds, toasted lightly in a dry 12-inch (304.8 mm) frying pan); 3 pieces Scallion (3 scallions, chopped into rings)

Marinated pork riblets are grilled indirectly and glazed with a simple Chinese five spice sauce, finished with sesame seeds and scallions.

315 minChinese

Servings4

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Ingredients

For 4 servings

Pork Rib1 piece · 1 slab ribs (any cut)
Rice Wine3 ⅓ cup · 3 cups rice wine (such as sake or Shaoxing (yes, I know they are very different but they work)) + ⅓ cup rice wine
Granulated Sugar¾ cup · ¾ cup sugar + 4 tablespoons sugar
Rice Vinegar⅓ cup · ⅓ cup unseasoned rice vinegar (or 1/4 cup (59.1 ml) distilled vinegar)
Chinese Five Spice5 tbsp · 3 tablespoons Chinese five spice powder + 2 tablespoons Chinese five spice powder
Dark Soy Sauce3 tbsp · 3 tablespoons dark soy sauce
Hot Sauce4 tsp · 4 teaspoons hot pepper sauce for mild heat
Black Pepper2 tbsp · 2 tablespoons ground black pepper
Sesame Seeds¼ cup · ¼ cup sesame seeds, toasted lightly in a dry 12-inch (304.8 mm) frying pan
Scallion3 pieces · 3 scallions, chopped into rings

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Steps

1Skin and trim the ribs. Cut them into individual bones.
2Place the ribs in zipper bags, the bigger the better. Mix the 3 cups (708.9 ml) of rice wine, sugar, rice vinegar, 3 tablespoons five spice powder, soy sauce, and hot pepper sauce thoroughly in a large bowl with a spout, then pour it over the ribs, dividing it evenly among the bags. Submerge the ribs in the marinade and refrigerate for 2 to 4 hours.
3Remove the ribs from the marinade and drain them in a strainer or colander, but do not rinse or dry them.
4Fire up a grill in 2 zones so the indirect side is 225°F (107.2°C). When it is up to temp, put the ribs in the indirect zone. Do not place directly over flame or coals or they will burn.
5While the ribs are cooking, make the sauce. Combine two tablespoons of five spice powder, black pepper, sugar, and ⅓ cup (78 ml) rice wine in a pan and heat it over low flame until it burbles. This will take only a few minutes. Turn it off and then bring it back up just before removing the ribs. The ribs should take about 90 minutes. Take a bite to see if they are done to your satisfaction.
6Once grilled, dunk them in the sauce or move the riblets to a serving platter and pour just enough sauce to lightly cover them. Sprinkle sesame seeds and chopped green onions on top.