In The Kitchen: New-School Asian Ribs

New-School Asian Ribs

Who doesn’t drool over a meal of finger licking ribs?  Pork, beef, bone-in, bone-less. No matter the technique in which their prepared– slow cooked, grilled, baked.  You simply can’t get enough!  Ribs are a cross-culture favorite.  Today I share with you a recipe found in none other than Men’s Health Magazine.  The article featured Andrew Carmelli, executive chef of Locanda Verde (in New York City), and his attempt to, “replicate the deep rich flavor of great barbecue — indoors.”

Our small Santa Monica apartment boasts no room for a grill master’s fantasy.  Traditional backyard BBQ is something we rarely get to play out.  My ambitious boyfriend decided to take this recipe on and the result was something I simply had to share with you all.  This twist on traditional ribs features an Asian style BBQ sauce the creates the smokey flavor — typically only emitted on the grill.  The final result produces meat that simply falls off on your first bite.

A thank you to the man in my life.

New-School Asian Ribs

Makes 3 to 4 servings as an appetizer

What you Need:


  • 2 tbsp Chines five-spice powder
  • 1 tsp chipotle pepper powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 full rack ribs (of your choice)


  • 1/3 cup hoisin sauce
  • 1/3 cup ketchup
  • 1/3 cup rice-wine vinegar
  • 2 tbsp black-bean sauce


  • 3 scallions, thinly sliced
  • 1 tbsp sesame seeds

What to do:

In a small bowl, mix the dry ingredients together to make a rub.  Cut a piece of foil a little longer than the rib rack.  Place the foil on a baking tray and lay ribs on top.  Sprinkle both sides of the meat with the rub, massaging it in.  Refrigerate the ribs, uncovered for 2 hours so the rub infuses the meat.

Preheat the oven to 250 F.  Fold the foil around the ribs so all the meat is covered, but leave a small vent on top.  Place the tray in the oven and bake for 3 hours.  Then reduce the head to 225 F and bake until the meat is very tender, about 2 hours more.  Meanwhile, whisk the sauce ingredients with 2 tablespoons of water in a bowl.

When the ribs are done, unwrap them and place the rack directly on the baking sheet.  Pour any juices into the bowl with the rib sauce and stir them in.  Brush both sides of the ribs generously with the sauce.

Raise the oven temperature to 400 F, return the ribs to the oven and bake them until the sauce caramelizes slightly, 5 to 10 minutes.  Brush the ribs with more sauce, sprinkle with scallions and sesame seeds, and serve with the remaining sauce for dipping.

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