Oriental Beef Ribs

Why I decided  to go oriental style ?  Don’t know ,  possibly I read a recipe using 5 spice powder. Not having any 5 spice powder would require me to make some. 

Scavenging together the ingredients. Just approximated the ratio of ingredients from other recipes.

The more you look the more variations of 5 spice powder recipes you find. Since their was no fennel seed in the closet, I settled for dried fennel.

All into the fry pan in a slow oven to toast the herb and spices. 

Hand ground. 




Reserve enough for the ribs, any left overs to a spice bottle.


Ahhhhhhh… The aroma !

Now onto the ribs……


 A good massage with the 5 spice with an addition of salt and dried hot red pepper.

Over night to the fridge.Next day ready  for roasting,  a braver soul would have slow cooked them over charcoals out in the  cold.

Racked up to the oven.

Slow oven 250 to 275 for several hours gauging by the pull back of the meat from the bone.

Drain the fat and sauté onions,  deglaze with hard cider, add additional 5 spice powder and some hoisin sauce.

Plate it up over a bed of rice. Could have made some moo sho pancakes, (flour and water rolled dough) and wrapped the meat with fresh onion and sauce similar to a Peking duck. Another alternative would be rolled up in some big ass greens, bok choi etc. 

As it stands it didn’t take me long to be full, l suppose it’s beneficial that I’m more conscious  of my weight !

They were not, as it usually described, falling off the bone. There is enough chew and caveman teeth work to get the bones clean , the meat being tender with just enough fat and a bit of gristle to make it a authentic beefy rib, not something that has been trimmed of all fat and cartilage. Good Eats!

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