These Asian beef ribs start with a Chinese five-spice powder rub and are finished with a maple-soy sauce. Rich, meaty, and yes, finger licking good. This post was sponsored by Columbia Crest Winery.
These Asian beef ribs are rubbed with a mixture that contains five-spice powder and then they’re slow roasted until the meat is so tender it nearly falls off the bone. But not quite. You need it to stay attached so you can grill it later.
Then the ribs are brushed with a maple-soy barbecue sauce. At this point you can cool them to grill later on (up to 24 hours later). Or you can put them on a hot grill to heat through and get some char.
Chinese Five-Spice Powder
Did you know that Chinese five-spice powder doesn’t contain five spices? Well, sometimes it does. But it can contain as many as seven or even more.
So why is it called five-spice powder? The Chinese believe that there are five principle tastes: sweet, sour, bitter, salty, and spicy/pungent. Five-spice powder is supposed to encompass these five tastes. The usual ingredients are cinnamon, Szechuan peppercorns, cloves, star anise and fennel seeds. But it can also contain anise seed, ginger root, nutmeg, turmeric, cardamom, licorice, black pepper, mandarin orange peel and/or galangal.
Five spice powder is particularly good with fatty meats. It cuts through the fat but also enhances it and brings so much flavor with it.
Cucumber Sesame Salad
To go alongside these ribs I wanted something to cut through all the rich sweet flavors. I therefore suggest this cucumber salad. It’s cucumbers, green onions, and sesame seeds with a light dressing. And then you top it with something crispy. I give instructions below for frying your own wontons but you can use the crispy Chinese noodles from the grocery store to make it easier.Print
These Asian beef ribs start with a Chinese five-spice powder rub and are finished with a maple-soy sauce. Rich and meaty. And yes, finger licking good.
The simple cucumber and sesame salad is the perfect accompaniment to a rich and meaty dish. If you don’t want to fry your own wontons, buy a container of crunchy Chinese noodles at the grocery store and use those instead.
For the Ribs
- 1/4 cup packed brown sugar
- 2 Tbsp. vegetable or grape seed oil
- 4 tsp. Chinese 5 spice powder
- 1 ½ tsp. garlic powder
- 1 ½ tsp. salt
- ½ tsp. red pepper flakes
- 5 lbs. beef ribs (about 12 ribs, do not cut apart the racks)
- 2/3 cup maple syrup
- 1/3 cup ketchup
- 1/3 cup Cabernet Sauvignon
- 1/3 cup low-sodium soy sauce
- 1/3 cup Dijon mustard
- 2 Tbsp. butter, cut into pieces
- 1 tsp. lime juice
For the Cucumber and Sesame Salad
- 1 Tbsp. lime juice
- 1 Tbsp. vegetable or grape seed oil, plus more for frying the wontons
- 1/8 tsp. sesame oil
- 1/8 tsp. grated ginger
- 1 12-in. English Cucumber
- ¼ cup spring onions, chopped
- 1 Tbsp. sesame seeds, toasted
- 8 wonton wrappers
For the Ribs
- Preheat oven to 300°F.
- In a small bowl combine the brown sugar, grape seed oil, 5 spice powder, garlic powder, salt, and red pepper flakes. Put the beef ribs on a large rimmed baking sheet in a single layer. Rub on both sides with the 5 spice mixture. Bake uncovered for 1 hour, meatiest side up. Cover the pan tightly with foil and bake for another 1.5 hours. Allow ribs to cool.
- Meanwhile, in a small sauce pan combine the maple syrup, ketchup, wine, soy sauce, mustard, and butter. Cook stirring continuously over medium heat until it reaches a simmer. Remove from heat. Stir in the lime juice.
- Cut the meat into individual ribs. Brush all over with the sauce. Cover and refrigerate until ready to grill (up to 24 hours).
- Prepare grill for medium direct heat cooking. Put ribs on grill. Cook, turning occasionally until meat is warmed through and has begun to char in places, 7-12 minutes.
For the Cucumber and Sesame Salad
- Make the salad dressing by whisking together the lime juice, vegetable oil, sesame oil, 1/8 teaspoon of salt, and the ginger in medium-sized bowl. Make sure that the ginger is well-dispersed.
- Cut the cucumber lengthwise into quarters and then slice into ¼ inch slices. Add the cucumbers to the dressing in the bowl along with the spring onions and the sesame seeds. Set aside.
- Line a large plate with kitchen towel. Set aside. Pour ¼ inch of oil into a large frying pan. Heat it over medium heat. While it warms, cut the wonton wrappers into ¼ inch slices. Toss them around to separate the strands.
- Dip one wonton strand in the heating oil. If it bubbles up immediately, the oil is ready. Add all of the wonton strands in a single layer. As they start browning use tongs to turn them and move them around a bit. As they brown, transfer them to the kitchen-towel-lined plate. It will take about 15-25 seconds total for them all to be ready. Sprinkle the crispy wontons with 1/8 teaspoon of salt.
- When ready to serve, put the wontons over the cucumber salad.