Chinese FiveSpice Fried Ribs

Discussion in 'Pork' started by cowgirl, Mar 11, 2009.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    I make these in the house a lot and wanted to see what they would be like on the smoker.

    I rubbed the ribs with some fivespice powder...then placed them in the smoker with a bit of apple and pecan wood.



    After 2 hours, I foiled with a mixture of
    5 whole star anise (you can use 1 tsp anise seed)
    3 TBS sherry
    3 TBS soy
    1 tsp salt
    3 tsp sugar
    chopped onion
    minced fresh ginger ( about 1 TBS)

    After placing mixture in a measuring cup, I added enough water to bring it up to 2 cups.




    I poured the mixture into the foil with the ribs meat side down...


    Then continued on the smoker for another 2 hours...



    I cut the ribs into serving sized pieces...



    Rolled in cornstarch and fried til light brown...





    After frying I sprinkle the ribs with a bit of Fivespice Salt
    ( a mixture of 1 TBS fivespice powder and 5 TBS kosher salt)


    The Fivespice Fried Ribs with a few spring rolls....



    The ribs are lightly crunchy on the outside, but tender and moist on the inside..




    The ribs were tasty, but the smoke flavor did not come through.
    The fivespice, ginger, soy, sherry and other flavorings overpowered the smoke. I enjoyed them though and will probably just make them in the house next time and save my wood. lol

    Thanks for checking out my fried ribs.
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Haven't had lunch yet....I wanna try one[​IMG]
    Looks great Jeanie[​IMG]
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    MMmmm. Very nice there cowgirl. Always creative. I think we should enact the old school room policy of "If you did not bring enough for the rest of the class, then you cant have any either " Its just not fair for the rest of us.
    [​IMG][​IMG][​IMG]

    By the way, those spring rolls. Did you make those as well? If so, I would be interested in knowing how you did it.
     
  4. m1tanker78

    m1tanker78 Meat Mopper

    Well Jeanie, they may not taste smoky and they may be fried but we're still carnivores around here. Dangit, those ribs look appetizing! Very nice job!

    Tom
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Gene, Meat Hunter and Tom! I made enough to share. [​IMG]

    The spring rolls are easy, I use the rice wrappers..they just need soaked for a couple of minutes in water.
    For filling I used shredded napa cabbage, bean sprouts, mint, cooked shrimp, shredded carrots, green onions,... I think that was about it. lol

    I make them with what ever I have on hand sometimes. [​IMG]

    Thanks again for the kind words. :)
     
  6. jnstrom

    jnstrom Fire Starter

    Looks great. Soy sauce is really powerful. Maybe use the low sodium type for less power. Ever think of mixing some pepper with your flour before your final fry.
     
  7. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Why do I look at this site before lunch? Man, those ribs have my stomach growling...looks delicious.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you jnstrom and jaye. :)

    I've not tried pepper in the cornstarch...not sure how it would taste with the fivespice salt in the end.
     
  9. Whens dinner again, I'll catch the next plane out, good job. Thank god there's no smell - o - vision...lol
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hmm...you mentioned the smoke flavor didn't come through...maybe go to a bit stronger smoke wood or blend some in with what you used...a touch of hickory or mesquite (I know some folks don't like mesquite, I do, in moderation). A combination of the above along with another hour or more in the thin blue and you may have just what you were looking for.

    That still looks great! If that was your first try, it sounds and looks like a pretty good run. I get into asian food, big-time (we have buffets in several neighboring cities and visit them frequently). As always, you're rockin' in the food world!

    Thanks for sharing!

    Eric
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Hey Yankee. I was just thinkin about making some of your shrimp scampi again for dinner tonight. Thanks again for the recipe! [​IMG]
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Eric! I had thought about using mesquite. I do love it...but wonder what it would taste like with the asian flavors..
    Might give it a go next time and find out. lol

    Thanks!! [​IMG]
     
  13. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Those look really tasty! I'm surprised no smoke flavor came through. I guess the other flavors were just too dang good to share with Mr. Smoke. [​IMG]
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    lolol.... Thanks smokeguy! [​IMG]
     
  15. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Back in July 08 I submitted a recipe for fried ribs.....did you look at that one?
     
  16. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Once again, I have to add my kudos for a great looking meal. Wish I could cook like that!
     
  17. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    I wasn't here [​IMG] WTG again, Jeanie[​IMG]
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Goose... I do not remember the thread, but if it was fried ribs I bet I checked it out... I love fried ribs. [​IMG]

    Thank you Bassman, you DO cook like this. I've seen your posts. [​IMG]

    Mike....Thank you, and thanks for the laughs too! [​IMG]
     
  19. mgwerks

    mgwerks Smoking Fanatic

    You have some really nice looking ribs there, Jeanie! I bet they're finger-lickin' good even without the smoke flavor.
     
  20. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Mark! [​IMG]
     

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