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Appetizers, Grilled, Mains

Chiu Chow-style ribs

Chiu Chow-style ribs
Gary Friedman / Los Angeles Times

Purists insist there's only one way to cook ribs: Rub them with a salt-and-spice blend and let them smoke and smolder over live coals for a little less time than it takes to sit through "Gone With the Wind." Purists ... Read more

Total time: 2 hours, 30 minutes | Serves 4
  • 2 tablespoons kosher salt
  • 3 1/2 pounds spare ribs, fat trimmed, membranes removed
  • 2 cups light soy sauce
  • 3/4 cup packed dark brown sugar
  • 6 whole star anise
  • 2 teaspoons peppercorn melange (assorted pink, black, white and green)
  • 1 (4-inch) piece ginger, peeled
  • 6 cloves garlic, peeled
  • 1/2 cup rice wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons sugar

Step 1Rub salt into all surfaces of the ribs. Set aside for 1 hour.

Step 2Combine the soy sauce, brown sugar, star anise, peppercorns, ginger and garlic in a stockpot. Add 10 cups water and bring to a boil. Lower heat to a simmer and add the ribs. Simmer, covered, 45 to 60 minutes, until the flesh starts to pull away from the bones. Set aside to cool while heating the grill.

Step 3Combine the vinegar with minced garlic and sugar and set aside.

Step 4Lay the ribs on the grill and cook 10 to 15 minutes, turning often, until charred and tender. Cut into individual ribs and serve with the vinegar sauce for dipping.


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