Shaanxi-Style Barbecue Ribs

Ingredients

In this adaptation, the original Kansas City-style barbecue ribs are transformed into a Shaanxi-style dish by incorporating the distinct flavors and spices of Shaanxi cuisine. The marinade is enhanced with Shaanxi chili paste, which adds a fiery kick to the ribs. Additionally, the traditional accompaniment of Shaanxi-style flatbread replaces the usual barbecue sides, providing a unique and authentic touch to the dish. We alse have the original recipe for Kansas City-Style Barbecue, so you can check it out.

• 2 racks of pork ribs (1.5 kg / 3.3 lbs) 2 racks of pork ribs (1.5 kg / 3.3 lbs)
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) hoisin sauce 1/4 cup (60 ml) hoisin sauce
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons Shaanxi chili paste 2 tablespoons Shaanxi chili paste
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine the soy sauce, hoisin sauce, minced garlic, grated ginger, Shaanxi chili paste, honey, rice vinegar, vegetable oil, salt, and pepper.
3. 3.
   Place the racks of 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.
4. 4.
   Remove the ribs from the marinade and transfer them to a roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the ribs in the preheated oven for 2-3 hours, basting them with the reserved marinade every 30 minutes. The ribs should be tender and the marinade should have caramelized into a sticky glaze.
6. 6.
   Once cooked, remove the ribs from the oven and let them rest for a few minutes before serving.
7. 7.
   Cut the ribs into individual portions and serve with Shaanxi-style flatbread or steamed rice.

Treat your ingredients with care...

• Shaanxi chili paste — Adjust the amount according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Hoisin sauce — Look for a gluten-free version if you have gluten intolerance.

Tips & Tricks

• For extra tenderness, you can wrap the marinated ribs in foil and slow cook them on a grill instead of using the oven.
• If you prefer a sweeter flavor, add a bit more honey to the marinade.
• Serve the ribs with a side of pickled vegetables to balance the richness of the dish.
• If Shaanxi chili paste is not available, you can substitute it with a combination of chili flakes and Sichuan peppercorns for a similar flavor profile.
• To achieve a smoky flavor, you can finish the ribs on a hot grill for a few minutes after roasting them in the oven.

Serving advice

Serve the Shaanxi-style barbecue ribs as a main course, accompanied by Shaanxi-style flatbread or steamed rice. Garnish with chopped green onions and sesame seeds for added freshness and texture.

Presentation advice

Arrange the ribs on a platter, drizzle them with the caramelized marinade, and sprinkle with sesame seeds and chopped green onions. Serve with the Shaanxi-style flatbread on the side.