A dry rub of brown sugar and Asian Five Spice powder plus a sweet and savory peanut sauce for basting makes these peanut sauce ribs delicious!
Asian Five Spice Peanut Sauce Ribs
This is the first year that I’ve really gotten into grilling. I’m a big fan of pork ribs, and although I love classic sweet barbecue sauce, I’m looking forward to changing it up a bit. If you’re a regular reader of my blog, you’ll know that I love to experiment.
I’ll be starting off with a dry rub of Asian five spice powder; then, since pork and peanut sauce has always been one of my favorite flavor combinations, I’ll use peanut sauce to create a richly flavored basting sauce for the ribs.
I’m excited to get grilling!
Tips for Making Ribs
- Don’t forget to remove the membrane from underneath the ribs if it hasn’t already been removed.
- Don’t add the sauce until the last few minutes of cooking, because if you put it on at the beginning it will separate and run off while cooking in the foil packet.
- Remember that the color of the cooked meat will be different than the pink-colored smoked ribs you get in a BBQ restaurant. These ribs will be the natural color of cooked pork, since they are not smoked.
- You might want to make extra sauce to put aside for dipping. Some of us just love our saucy ribs!
Asian Five Spice Peanut Sauce Ribs
- 2 tablespoons brown sugar
- 2 tablespoons Asian five spice powder
- 1 teaspoon sea salt
- 1 rack of pork back ribs
- 1/2 cup hoisin sauce
- 1/2 cup peanut sauce
- If you are planning to use the broiler to finish the ribs, move one oven rack 5 inches from the element, and leave one oven rack in the middle of the oven.
- Preheat the oven to 325 F. Line a baking sheet with two layers of aluminum foil, leaving at least 2 inches of overhang at each short end. (You will need the extra length to seal up the foil packet.)
- Make the dry rub by stirring together the sugar, five spice powder, and salt, then set aside.
- Pat the ribs with paper towels if they are very wet, the flip them bone side up. Slip a small knife between the membrane and a bone to loosen the membrane. Peel away the membrane from the underside of the ribs. You may have to loosen it in several places before it comes free.
- Once the membrane is removed, rub in half of the dry rub mixture on the underside of the ribs. Flip the ribs meat side up and place them on the baking sheet, then rub the rest of the dry rub onto the top of the ribs.
- Place two more sheets of foil on top of the ribs, then pinch and roll all four edges until the ribs are sealed inside the aluminum foil. Place the baking sheet on the middle rack in the oven and bake for 2 hours.
- If you are planning to grill the ribs to finish them, prepare your grill as needed to reach medium heat by the time the ribs are done cooking in the oven. If you are planning to use the broiler, you don't need to do anything else at this time.
- After 2 hours, take the ribs out of the oven and set aside for a moment. Make the sauce by stirring together the peanut sauce and the hoisin sauce in a bowl. Then, being careful of the steam, slice the top of the packet open and roll the top part of the aluminum foil out of the way. !To Finish on the Grill
- Place the ribs on the preheated grill. Baste top of the ribs with the sauce, close the lid, and grill for 5 minutes. Flip the ribs and grill for five more minutes. Ribs are done when the sauce is thickened and fragrant, and grill marks begin to appear.
To Finish Under the Broiler
- Baste the top of the ribs with the sauce. Place the baking sheet on the oven rack located about 5 inches from the element. Broil about 5 minutes, or until the sauce is thick and bubbling all over.