Sour-Cherry-and-Five-Spice-Lacquered RibsSour-Cherry-and-Five-Spice-Lacquered Ribs

Sour-Cherry-and-Five-Spice-Lacquered Ribs could be just the gluten free and dairy free recipe you've been looking for. For $3.11 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 787 calories, 39g of protein, and 36g of fat. This recipe serves 6. It works well as a main course. 1 person found this recipe to be yummy and satisfying. A mixture of scallions, ground coriander, soy sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 4 hours. It is brought to you by Martha Stewart. With a spoonacular score of 0%, this dish is very bad (but still fixable). Chinese Five Spice Braised Pork Belly With Lotus Root and Steamed Yucca, Five Spice Chai Latte, and Five Spice Chinese Pork Stew are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.

2. 02

   Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids.

3. 03

   Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes.

4. 04

   Let cool completely.

5. 05

   Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.

6. 06

   Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.

7. 07

   Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element).

8. 08

   Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions.