Home » Recipes » Main Courses » Asian Five Spice Peanut Sauce Ribs
By Katie Moseman 10 Comments
2K Shares
Print Recipe Jump to Recipe
A dry rub of brown sugar and Asian Five Spice powder plus a sweet and savory peanut sauce for basting makes these peanut sauce ribs delicious!
Asian Five Spice Peanut Sauce Ribs
This is the first year that I’ve really gotten into grilling. I’m a big fan of pork ribs, and although I love classic sweet barbecue sauce, I’m looking forward to changing it up a bit. If you’re a regular reader of my blog, you’ll know that I love to experiment.
I’ll be starting off with a dry rub of Asian five spice powder; then, since pork and peanut sauce has always been one of my favorite flavor combinations, I’ll usepeanut sauce to create a richly flavored basting sauce for the ribs.
I’m excited to get grilling!
Tips for Making Ribs
- Don’t forget to remove the membrane from underneath the ribs if it hasn’t already been removed.
- Don’t add thesauce until thelast few minutes of cooking, because if you put it on at the beginningit will separate and run offwhile cooking in the foil packet.
- Remember that the color of the cooked meat will be different than the pink-colored smoked ribs you get in a BBQ restaurant. These ribs will be the natural color of cooked pork, since they are not smoked.
- You might want to make extra sauce to put aside for dipping. Some of us just love our saucy ribs!
5 from 1 vote
Asian Five Spice Peanut Sauce Ribs
These ribs are baked with a brown sugar and Asian Five Spice Powder dry rub, then finished on the grill (or under the broiler) with a sweet and savory peanut sauce.
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Author Katie Moseman
Ingredients
- 2tablespoonsbrown sugar
- 2tablespoonsAsian five spice powder
- 1teaspoonsea salt
- 1rack of pork back ribs
- 1/2cuphoisin sauce
- 1/2cuppeanut sauce
Instructions
If you are planning to use the broiler to finish the ribs, move one oven rack 5 inches from the element, and leave one oven rack in the middle of the oven.
Preheat the oven to 325 F. Line a baking sheet with two layers of aluminum foil, leaving at least 2 inches of overhang at each short end. (You will need the extra length to seal up the foil packet.)
Make the dry rub by stirring together the sugar, five spice powder, and salt, then set aside.
Pat the ribs with paper towels if they are very wet, the flip them bone side up. Slip a small knife between the membrane and a bone to loosen the membrane. Peel away the membrane from the underside of the ribs. You may have to loosen it in several places before it comes free.
Once the membrane is removed, rub in half of the dry rub mixture on the underside of the ribs. Flip the ribs meat side up and place them on the baking sheet, then rub the rest of the dry rub onto the top of the ribs.
Place two more sheets of foil on top of the ribs, then pinch and roll all four edges until the ribs are sealed inside the aluminum foil. Place the baking sheet on the middle rack in the oven and bake for 2 hours.
If you are planning to grill the ribs to finish them, prepare your grill as needed to reach medium heat by the time the ribs are done cooking in the oven. If you are planning to use the broiler, you don't need to do anything else at this time.
After 2 hours, take the ribs out of the oven and set aside for a moment. Make the sauce by stirring together the peanut sauce and the hoisin sauce in a bowl. Then, being careful of the steam, slice the top of the packet open and roll the top part of the aluminum foil out of the way. !To Finish on the Grill
Place the ribs on the preheated grill. Baste top of the ribs with the sauce, close the lid, and grill for 5 minutes. Flip the ribs and grill for five more minutes. Ribs are done when the sauce is thickened and fragrant, and grill marks begin to appear.
To Finish Under the Broiler
Baste the top of the ribs with the sauce. Place the baking sheet on the oven rack located about 5 inches from the element. Broil about 5 minutes, or until the sauce is thick and bubbling all over.
How do you like your ribs?
2K Shares
Previous Post: « Katie Moseman of Recipe for Perfection on “The Good Life” Radio Show
Next Post: Review of The Joy of Writing a Great Cookbook »
Reader Interactions
Subscribe
Comments
Ribs are hugely popular in my family. I love the five spice rub. It is one of my all-time favorite spices.
Reply
Katie
I just started using it recently after my husband bought a jar- really enjoying it!
Reply
I was watching cooking shows over the weekend and saw quite a bit of five spice. I really need to get my hands on some (or make my own!) Your sauce sounds delicious and perfect timing as ribs are going to be coming out full force this summer!
Reply
Katie
It’s a great all round spice, good for many things. Try it out!
Reply
Is there a way to make those mouth-watering ribs appear in my kitchen right now! I really don’t feel like cooking more, but do feel like eating these!
Reply
These look incredibly tender and succulent. The sauce sounds amazing!Reply
These are mouthwatering! I’d love a rack now.
Reply
I have a sixth sense that this five spice rub is going to be making a grand entrance into my life very soon!
Reply
Dini @ The Flavor Bender
Katie! This looks DELICIOUS!!! I almost missed this :o!!
We love ribs especially the juicy sticky flavor packed ones like this! 😀 SO good!Reply
Katie
Thank you! Gotta love sticky, sticky sauces! 🙂
Reply
