Five Spice St. Louis Ribs
Yield
Serves 4
RECIPE Ingredients
- 1 rack Berkshire (Kurobuta) St. Louis Ribs
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons granulated sugar
- 1 tablespoon Chinese five spice
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon ground ginger
- ¼ teaspoon ground Szechuan pepper
- Neutral oil
Price
$104.99
- Exceptionally tender, well-marbled style of pork
- Approximately 10 bones per slab
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- No animal by-products in grain diet
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Recipe notes
A little spicy, a little sweet, and deeply savory, these dry-rubbed Chinese-style ribs couldn’t be easier to make. They turn out tender and juicy whether cooked in the oven or on a grill.
RECIPE Preparation
- Remove the tough membrane from the back of the ribs. Score with a sharp knife, then grip the edge firmly with a paper towel and peel off. Set ribs aside.
- In a small bowl, stir together kosher salt, black pepper, sugar, and Chinese five spice until well combined. Remove half of this spice mixture to another bowl and set aside. To the remaining half, add paprika, granulated garlic, Szechuan pepper, and ginger; stir well.
- Brush the ribs on both sides with a thin layer of neutral oil, then season with the dry rub, coating evenly. Wrap tightly in plastic wrap and place on a rimmed sheet pan. Refrigerate for at least 2 hours, up to overnight.
- For cooking in the oven: Preheat oven to 300 degrees F. Unwrap ribs and place meat-side-up on a lined baking sheet; cover with foil and seal tightly around the edges of the pan. Cook, covered, until fully tender, about 2-2½ hours. Uncover the ribs and discard foil. Turn broiler on high and broil until top is caramelized and lightly charred, about 5-8 minutes. Serve ribs with reserved spice mixture for seasoning at the table.
- For cooking on a grill/pellet grill/smoker: Preheat outdoor grill or smoker for indirect cooking at 275 degrees F. Place ribs over indirect heat and cook for 2½ hours. Remove ribs from the grill and wrap tightly with heavy-duty foil or butcher paper. Place wrapped ribs back over indirect heat and continue to cook for up to 2 hours, checking for doneness after 1 hour. The ribs should be probe tender and register 200 degrees F on an instant-read thermometer. Let ribs rest for about 30 minutes before serving with reserved spice mixture for seasoning at the table.
