That’s right, another post about ribs. I will admit, these ribs are much better than the Sous Vide Ribs I did last year. Maybe it’s because I’m a traditionalist, but I prefer the tender/chewy/crunchy/caramely goodness that comes with slow roasting. The sous vide ribs were good, but didn’t have the same character that these ribs display. It should also be said, those sous vide ribs are the 2nd most trafficked page on my site, I’m hoping this new ribs recipe will bump them to number 3!
I do an insane quantity of ribs at the restaurant. But then I have this fabulously expensive piece of equipment that makes doing that many ribs easy. My Alto-Shaam uses extremely precise temperature and time controls to deliver perfect ribs every time. Although you don’t have this type of equipment at home, you can still get the same results out of your oven, as long as you have a little patience.
The first thing you’ll need to do is make sure your oven is able to get to these lower temperatures. We’ll be cooking the ribs at 250° and then dropping the temperature to 160-170°. If you have an electric oven, this is usually the ‘warm’ setting. Gas ovens might be a little more challenged to hold a temp that low safely. If you don’t have an oven thermometer, grab one, they are only a few dollars and will help you figure out if your oven is properly calibrated or not.
Once you’re comfortable with your oven it’s time to start the ribs!
2 each 2 ½ lb St. Louis Ribs
Chinese 5 spice powder
1. Preheat your oven to 250°.
2. Line a sheet pan or cookie pan with aluminum foil.
3. Trim the ribs of any excess fat or sinew.
4. Drag your knife(score) across the underside of the ribs 1-2 times from one end to the other.
5. Gently rub a little 5 spice powder on both sides of the ribs.
6. Lay the ribs on the sheet pan and cover with more foil.
7. Place sheet tray in the center of the oven for 4 hours.
8. After 4 hours, reduce the temperature to 160-170° for 3 hours.
9. If you choose, you can serve the ribs immediately. Just brush with sauce and return to the oven for 10-15 minutes.
10. You can also brush with sauce, cool and reserve for serving later.
11. Ribs can easily be reheated in the oven or on the grill to serve.
If you’re interested, here is the Chinese 5 Spice recipe I use, you can also buy a premade 5 spice if you prefer.
• 1 part star anise, ground
• 1 part cinnamon, ground
• 1 ½ parts ginger, ground
• ½ part clove, ground
• ½ part fennel seed, ground
Mix well and reserve, can be used to season a great variety of fish, meat and poultry.
Hoisin BBQ Sauce
• 1 cup Basic BBQ Sauce
• 1/2 cup hoisin sauce
• 2 oz ginger, minced
• 2 oz garlic, minced
• 1 oz green onion, minced
• 1 tbsp rice wine vinegar
• 1 1/2 tsp soy sauce
• 3 1/2 oz honey
• 1 1/2 tsp distilled vinegar
• 2 oz sugar
• 1 tbsp vegetable oil
1. Sweat the ginger, garlic and green onions over medium heat in the oil.
2. Add the remaining ingredients.
3. Bring to a boil.
4. Reduce to a light simmer for 1 hour.
5. Strain through a China cap and cool.