Five-Spice Ribs

Written By Gunnar Allan Peev

This Five-spice Ribs recipe is easy to make and you don’t have to smoke them!

Once you learn the technique, you’ll be making these any time you catch a craving.

Ask your butcher to trim the ribs of the silver skin on the back of each rack if they haven’t already.

You can certainly keep it on, but removing it allows you to enjoy more of the meat on each rib.

St. Louis–style ribs is better than baby-back ribs because they’ve got more meat and are a little fattier.

Five-Spice Ribs

Prep: 20 minutes

Cook: 2 to 3 hours

Makes 6 to 8 servings

 
 
 

Ingredients

2 racks (about 7 pounds/3.2 kg) St. Louis–style pork ribs, trimmed of silver skin

Kosher salt and freshly ground black pepper

1 cup (240 ml) apple cider or water

½ cup (120 ml) Five-Spice BBQ Sauce or your favorite store-bought barbecue sauce, plus

more if desired

Method

  1. Prepare a grill for indirect cooking over medium-low heat (300°F/150°C) or preheat the oven to 300°F (150°C). Season each rack of ribs on both sides with 1 tablespoon salt and a few grindings of pepper.

  2. Tear off three long sheets of heavy-duty aluminum foil. The foil should be at least a foot longer than the ribs. Arrange the foil sheets on a heavy, rimmed baking sheet, overlapping them by a few inches, so they cover the pan and are wide enough to completely enclose the ribs.

  3. Place both rib racks on the foil, one on top of the other, pulling up the sides of the foil to keep the liquid inside. Pour the apple cider around the ribs. Place a fourth piece of foil on top and crimp all of the edges together to prevent leaking.

  4. Place the pan on the grill (with the grill closed) or in the oven and cook until the ribs are fork-tender but not falling off the bone, 2 to 3 hours.

  5. Reduce the grill or oven temperature to 225°F (110°C). Carefully remove the ribs from the foil. Save the juices, if desired, to strain and serve mixed with extra BBQ sauce.

  6. Brush the ribs on both sides with the BBQ sauce. Place the ribs over direct heat on the grill grate or return to the baking sheet and place in the oven.

  7. Cook until the sauce thickens on the ribs, about 10 minutes. Transfer to a cutting board and let cool slightly. Cut into individual ribs and serve with BBQ sauce on the side.

 
 
Gunnar Allan Peev