Five Spice Hoisin Ribs With Scallions Green Onions Recipes

CHINESE FIVE SPICE SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

PIGS-IN-A-BLANKET WITH HOISIN AND SCALLION

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Lightly dust the surface of both sheets of pastry with five-spice powder. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion. Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose. Return to parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with sesame seeds. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE

Steps:

• To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
• Preheat an oven to 300 degrees F.
• Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
• To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
• Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
• Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.

FIVE-SPICE SHORT RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Score the meaty side of the ribs with a knife in a diamond pattern.
• Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
• Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
• In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
• About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.

FIVE-SPICE HOISIN RIBS WITH SCALLIONS (GREEN ONIONS)

Steps:

• Preheat oven to 275 degrees F.
• Rub the ribs with five-spice powder, salt and pepper.
• Divide between 2 roasting pans (non stick preferably).
• Cover tightly with foil and cook for 1 hour.
• To make the sauce, heat oil over med. heat and stir fry ginger and garlic.
• Add remaining sauce ingredients.
• Remove ribs from oven and mix very well with sauce.
• Return to oven and cook, covered, for about 30 minutes.
• Remove foil and finish cooking for another 30 minutes.
• Meat should be very, very tender.
• Garnish with scallions.