8 spare ribs from KOL foods
2 tablespoons Asian Five Spice Rub (see below)
½ teaspoon each salt and pepper
Juice and zest of 1 orange
1 tablespoon fresh ginger grated
Asian Five Spice Rub:
3 tablespoons ground cinnamon
6 star anise or 2 teaspoons anise seeds ground star anise
11/2 teaspoons fennel seeds
1 1/2 teaspoons Szechuan peppercorns or black peppercorns
3/4 teaspoon ground cloves
Combine all ingredients in a spice grinder, blend until finely ground. Store in an airtight container in a cool dry place for 1-2 months.
Trim as much excess fat as you can with a sharp kitchen knife before you start cooking. Remove fat from the top and bottom of the ribs with a sharp knife.
Mix the five spice powder and salt and pepper together. Rub the mixture all over the ribs.
Bring a large frying pan over high heat and place the ribs in the pan being careful not to overcrowd the pan. Cook for about 5 minutes turning half way through to brown each side.
Remove ribs to a broiler pan with slits. Preheat oven to 325 and set the pan of ribs inside the hot oven. Cook for 1 ½ hours. Remove from oven and cover with tinfoil tightly letting the meat steam.
When ready to serve, mix the orange zest with orange juice and ginger and baste the ribs. Reheat in 300 degree oven and enjoy.