Five-spice powder, which usually combines cinnamon, anise, fennel, Szechuan pepper and cloves, is the perfect base for this spice rub. The slow and even cooking of indirect heat creates the most tender ribs without burning the meat.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2012
MethodFive-Spice Rub: Combine five-spice powder, coriander, sugar, garlic powder and pepper.
Remove membrane (if attached) from underside of ribs. Rub spice mixture onto ribs, massaging into meat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium. Place ribs, meaty side up, on greased grill over unlit burner. Close lid and grill until fork-tender, about 1-1/2 hours.
In saucepan, heat oil over medium heat; cook onions, garlic and ginger until fragrant, 1 minute. Add orange juice, hoisin sauce, vinegar and salt; bring to boil. Reduce heat and simmer until glaze is thickened slightly, 3 minutes.
Transfer ribs to direct heat; brush with glaze. Cook, uncovered, turning and brushing with glaze, until slightly sticky, about 10 minutes. Cut into 1- or 2-rib portions.
Nutritional facts Per each of 6 servings: about
- Fibre 1 g
- Sodium 317 mg
- Sugars 6 g
- Protein 31 g
- Calories 443.0
- Total fat 30 g
- Potassium 458 mg
- Cholesterol 120 mg
- Saturated fat 11 g
- Total carbohydrate 11 g
- Iron 15.0
- Folate 6.0
- Calcium 7.0
- Vitamin A 1.0
- Vitamin C 12.0