Sichuan-style Spicy Barbecue Ribs

Ingredients

While the original American barbecue ribs are known for their smoky and sweet flavors, this Sichuan adaptation adds a spicy kick and a unique numbing sensation from the Sichuan peppercorns. The marinade and cooking techniques are also adjusted to incorporate traditional Sichuan ingredients and methods. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 4 tablespoons Sichuan peppercorns 4 tablespoons Sichuan peppercorns
• 4 tablespoons chili flakes 4 tablespoons chili flakes
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a dry pan over medium heat, toast the Sichuan peppercorns for 2-3 minutes until fragrant. Remove from heat and grind them into a fine powder.
3. 3.
   In a bowl, combine the ground Sichuan peppercorns, chili flakes, minced garlic, soy sauce, hoisin sauce, honey, rice vinegar, vegetable oil, salt, ground ginger, five-spice powder, and sesame oil. Mix well to create the marinade.
4. 4.
   Place the pork ribs in a large baking dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish with foil and let the ribs marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the ribs from the marinade and transfer them to a baking sheet. Reserve the marinade for basting.
6. 6.
   Bake the ribs in the preheated oven for 1.5 to 2 hours, or until the meat is tender and starts to pull away from the bones. Baste the ribs with the reserved marinade every 30 minutes for a flavorful glaze.
7. 7.
   Once cooked, remove the ribs from the oven and let them rest for a few minutes. Garnish with fresh cilantro, if desired.
8. 8.
   Serve the Sichuan-style Spicy Barbecue Ribs hot and enjoy the fiery flavors of Sichuan cuisine!

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them as it can make the dish bitter.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for extra heat or reduce for a milder version.
• Hoisin sauce — Look for a gluten-free hoisin sauce if you have dietary restrictions.

Tips & Tricks

• For a smokier flavor, you can grill the ribs instead of baking them.
• If you prefer a less spicy version, reduce the amount of chili flakes or remove the seeds from the chilies.
• Serve the ribs with steamed rice or noodles to balance the spiciness.
• Make extra marinade to use as a dipping sauce for the ribs.
• Marinating the ribs overnight will result in more flavorful and tender meat.

Serving advice

Serve the Sichuan-style Spicy Barbecue Ribs as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the ribs on a platter, drizzle with any remaining marinade, and sprinkle with chopped cilantro. Serve with a side of steamed vegetables or a refreshing cucumber salad to balance the heat.