Servings: four to six as a main course or six to twelve as an appetizer.
Too cold to grill outside? Slow roasting in the oven yields a rib that’s just as tender and succulent. The sweet-and-hot spice rub gives them the flavor of a Chinatown banquet.
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Make Ahead Tips
The tender, fatty meat of the ribs makes them hold up well to reheating. You can cook the ribs a day ahead and reheat them uncut, loosely covered with foil, in a 250°F oven until warmed through, 20 to 30 min.
It was very easy to make and a nice way to make ribs when it's too cold or rainy outside. I thought the flavor was nice although I have to say my personal preference is for wet style ribs. Maybe next time I will try glazing with a little hoisin based sauce near the end.
These were simply delicious.
This recipe is fantastic. The flavours are addictive. This is my go-to recipe for casual entertaining and it always gets rave reviews. It is also easy so you get to enjoy your guests. It tastes great with plainer sides otherwise flavours compete.
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