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Five Spice Spare Ribs with Crunchy Slaw (Emeril Lagasse) Recipe

Five Spice Spare Ribs with Crunchy Slaw (Emeril Lagasse) Recipe

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Five Spice Spare Ribs with Crunchy Slaw (Emeril Lagasse)

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Ingredients

Count

Nutrition

28014

Calories

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Ingredients:

Serving

2 racks of pork baby back ribs (about 3 1/2 lb each)
salt
freshly ground black pepper
1/4 cup five-spice powder
1 recipe sweet orange bbq sauce , recipe follows
1 recipe crunchy slaw , recipe follows
drizzle sesame oil
fresh sprigs cilantro
2 (14-oz) bottles tomato ketchup
3/4 cup orange juice
1 tbsp molasses
1 tbsp creole or whole grain mustard
1 tbsp chopped garlic
1/2 cup chopped yellow onions
1/4 cup firmly packed light brown sugar
1 tsp hot sauce
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp cayenne
1 tbsp peeled and grated fresh ginger
1/4 tsp freshly ground black pepper
1 tbsp olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tbsp sesame oil
1 tbsp honey
1 tsp chili paste
1/2 cup mayonnaise
salt
freshly ground black pepper
1/2 lb napa cabbage, cored and shredded
1/2 lb red cabbage, cored and shredded
1/2 lb fresh spinach, cleaned, stemmed, and thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves

Directions:

Season both sides of the ribs generously with salt and pepper. Sprinkle the ribs generously with the spice powder. Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil. Place in the refrigerator and refrigerate overnight. Preheat the oven to 375 degrees F. Bring the ribs to room temperature. Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil. Remove from the oven and cool slightly before serving. Brush the ribs with the BBQ sauce. Slice into 2 rib sections. Mound the slaw in the center of each plate. Lay the rib sections next to the slaw. Drizzle the entire plate with sesame oil. Garnish with the cilantro.
SWEET ORANGE BBQ SAUCE:
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Will keep for 2 or 3 weeks in the refrigerator. Yield: about 1 quart
CRUNCHY SLAW:
In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. Yield: 6 to 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28014.38 Kcal (117291 kJ)
Calories from fat	5715.78 Kcal
		% Daily Value*
Total Fat	635.09g	977%
Cholesterol	5327.88mg	1776%
Sodium	63454.38mg	2644%
Potassium	927.74mg	20%
Total Carbs	1715.1g	572%
Sugars	33.27g	133%
Dietary Fiber	142.94g	572%
Protein	1191.63g	2383%
Vitamin C	78mg	130%
Iron	4.4mg	24%
Calcium	161.2mg	16%

Amount Per 100 g
Calories	3289.66 Kcal (13773 kJ)
Calories from fat	671.19 Kcal
		% Daily Value*
Total Fat	74.58g	977%
Cholesterol	625.64mg	1776%
Sodium	7451.29mg	2644%
Potassium	108.94mg	20%
Total Carbs	201.4g	572%
Sugars	3.91g	133%
Dietary Fiber	16.79g	572%
Protein	139.93g	2383%
Vitamin C	9.2mg	130%
Iron	0.5mg	24%
Calcium	18.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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