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.
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.
I made these the first time a few months ago. I am a beef rib fan; not so much a sparerib fan...but these were amazing!!
I have been making these ribs for years and they are a family favorite. The dipping sauce is a great touch.
Not sure that these ribs are Chinese style, but with the dipping sauce (you don't have to dip, you can spoon it on),these are FANTASTIC! Easy to make. Will definitely make again.
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