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.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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