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Five Spice Spare Ribs with Crunchy Slaw


Chef: Emeril Lagasse


Yield: 4 to 6 servings




2 racks of pork baby back ribs (about 3 1/2 pounds each)


Freshly ground black pepper

1/4 cup five-spice powder

1 recipe Sweet Orange BBQ Sauce, recipe follows

1 recipe Crunchy Slaw, recipe follows

Drizzle sesame oil

Fresh sprigs cilantro




Season both sides of the ribs generously with salt and pepper. Sprinkle the ribs generously with the spice powder. Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil. Place in the refrigerator and refrigerate overnight. Preheat the oven to 375 degrees F. Bring the ribs to room temperature. Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil. Remove from the oven and cool slightly before serving. Brush the ribs with the BBQ sauce. Slice into 2 rib sections. Mound the slaw in the center of each plate. Lay the rib sections next to the slaw. Drizzle the entire plate with sesame oil. Garnish with the cilantro




2 (14-ounce) bottles tomato ketchup

3/4 cup orange juice

1 tablespoon molasses

1 tablespoon Creole or whole grain mustard

1 tablespoon chopped garlic

1/2 cup chopped yellow onions

1/4 cup firmly packed light brown sugar

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon cayenne

1 tablespoon peeled and grated fresh ginger

1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Will keep for 2 or 3 weeks in the refrigerator. Yield: about 1 quart




1 tablespoon olive oil

2/3 cup unsalted roasted peanuts

1/4 cup rice wine vinegar

2 tablespoons sesame oil

1 tablespoon honey

1 teaspoon chili paste

1/2 cup mayonnaise


Freshly ground black pepper

1/2 pound Napa cabbage, cored and shredded

1/2 pound red cabbage, cored and shredded

1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced

2/3 cup thinly sliced red onions

1/3 cup chopped green onions, green part only

1/3 cup loosely packed fresh cilantro leaves

In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. Yield: 6 to 8 servings

Five Spice Spare Ribs with Crunchy Slaw