2 full (13-rib) racks St. Louis-cut pork spareribs (about 3 pounds each)
Position a rack in center of oven and to 300°F.
Kosher salt for sprinkling
Chinese Spice Rub:
2 tablespoons ground coriander
2 tablespoons hot chili powder
2 tablespoons dark brown sugar
1 tablespoon five-spice powder
1 tablespoon ground fennel seeds
1 tablespoon kosher salt
1 teaspoon dried red chile flakes
Asian Dipping Sauce:
1/4 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
Sliced scallions, for garnish
Sprinkle and press 1/4 cup rub on both sides of each rib rack.
Place ribs, meaty side up on a broiling pan or wire roasting rack set over a baking sheet.
Lightly season with salt and put them in oven.
After the first hour, rotate the pan every 30 minutes.
The ribs begin to become tender after about 2 hours in the oven.
To make the dipping sauce:
In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature. The sauce will keep for about a week in the refrigerator.
Source of recipe: