Meat in Chinese cuisine is usually done in woks and never in ovens because it will be very rarely to see ovens in typical Chinese family kitchens. In order to keep the original fresh pork flavor + yummy Chinese food taste, I roasted the ribs in the oven with the popular Chinese 5-Spice powder. This is usually the ingredient responsible for the smell that tickles your nose when you happen to be around a Chinese restaurant. It is the most frequently used in daily cooking. You should keep one in your spice collection if you like Chinese food.
Rinse and pat dry the ribs first.
All the spices and ingredients: Ground Sage, Ground Black Pepper, Ground Five Spice / Five Spice Powder,
Salt and Corn Starch.
Preheat oven to 475 degrees
Shake and spread the following ingredients and make sure they loosely cover the ribs:
– ground sage
– ground black pepper
– Five Spice Powder (a bit more than sage and black pepper
– fine salt (I prefer less salt: 1/2 teaspoon for the whole rack)
– a thin layer of corn starch
rub the meat so that all the ingredients mix and cover the ribs well (as shown in the pic above). Corn starch is the best ingredient to seal the outside of meat so that juice stays even with high heat. It does the magic for this recipe of ribs: Juicy inside, Golden crispy outside!
Move the ribs to a pan bone-side up and uncovered. Wait for 35 minutes before turning the ribs meat-side up and putting back to the oven for another 15 minutes at 350 degrees (or when the top becomes golden)
Remove from the oven, slice and serve immediately!