SHANGHAI PORK RIBS
Pei Wei Asian Diner Restaurant Copycat Recipe
2 tablespoons coriander seeds
2 tablespoons black peppercorns
2 star anise
1 teaspoon whole cumin seed
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon Szechuan peppercorns
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon Szechuan peppercorns, ground
2 ounces yellow rock sugar (can be found in Asian markets)
5 tablespoons shaoxing wine
1 (6 1/2 lb) pork baby back ribs
dry rub seasonings
Grind all of the spice mixture in a spice grinder. Set aside.
Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
Preheat oven to 250 degrees. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone). Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an
airtight container and cook the next day.
Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serves 6.