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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?