I love Asian food but except for Thai don’t ask me to identify the specific style of cooking. So when I found out that this month’s theme for the International Incident Party was Sichuan (or Szechuan) I was quite excited to plunge into a sub category of an Ethnic Food…if you will permit my odd analogy.
- 4 Baby Back Pork Ribs slabs
- 3 cloves of crushed garlic
- 2 inches (5cm) piece of fresh grated ginger
- 2 teaspoons of Sichuan peppercorns, finely crushed (substituted kefir leaves)
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of finely ground star anise
- 1 teaspoon of Chinese five spice powder
- 6 tablespoons of dark Soy Sauce
- 3 tablespoons of sunflower oil
- 1 tablespoon of sesame oil
- In a bowl mix together garlic, ginger, Sichuan peppercorns, fresh pepper, star anise, Chinese five-spice powder, soy sauce, sunflower oil and sesame oil. Remove the underside membrane of the ribs. Lay baby back ribs in a large shallow dish, pour marinade evenly over ribs, cover and chill overnight.
- Remove ribs from refrigerator 1 hour before cooking to bring them at room temperature. Remove from marinade and pat dry.
- Pour remainder of marinade in to a pan and bring to a boil, then lower the heat and simmer for 3 minutes.
- BBQ must be on LOW (250F to 300F) and place ribs in INDIRECT heat. Lay ribs on grill and turn every 30 minutes until they are done (when you lift up the rack in the middle a bit, and it threatens to split in two). Baby back ribs will take about 1h30 and spare ribs will take 2h30.
- Baste one side with marinade and cook 3 minutes, turn and repeat with other side. Do this another time so each side gets basted twice. Serves 4.
|Amount Per Serving||%DV|
|Serving Size 37g|
|Recipe makes 4 servings|
|Calories from Fat 120||90%|
|Total Fat 13.62g||17%|
|Saturated Fat 1.54g||6%|
|Trans Fat 0.0g|
|Total Carbs 2.0g||1%|
|Dietary Fiber 0.3g||1%|