Ingredients
- •2 racks baby back ribs (about 3–4 pounds total)
- •2 tbsp Chinese five-spice powder
- •1 tbsp kosher salt
- •1 tbsp brown sugar
- •1 tsp white pepper
- •½ cup hoisin sauce
- •3 tbsp soy sauce
- •2 tbsp honey
- •2 tbsp Shaoxing wine (or dry sherry)
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tsp sesame oil
- •2 green onions, sliced
- •1 tbsp toasted sesame seeds
- •Fresh cilantro for garnish
Instructions
Remove membrane from back of ribs using butter knife and paper towel.
Combine five-spice powder, salt, brown sugar, and white pepper in small bowl. Rub thoroughly over both sides of ribs.
Wrap ribs in plastic wrap and refrigerate for 2–4 h (or up to overnight) to let spices penetrate.
Preheat sous vide water bath to 148°F (64°C).
Remove plastic wrap and cut racks in half. Vacuum seal or use zip-top bags with water displacement.
Cook in water bath for 12–18 h.
Make glaze by whisking hoisin sauce, soy sauce, honey, Shaoxing wine, garlic, ginger, and sesame oil in small saucepan. Simmer 5–7 min until slightly thickened. Set aside half for serving.
Remove ribs from bags and pat dry thoroughly. Discard cooking liquid.
Preheat grill to medium-high or set oven to broil with rack 6 inches from heat.
Brush ribs generously with glaze on both sides.
Grill or broil 3–4 min per side, brushing with more glaze every minute until mahogany and glossy.
Rest 5 min, then cut into individual ribs.
Plate and drizzle with reserved glaze. Top with green onions, sesame seeds, and cilantro.
Notes
- •Five-spice powder contains star anise, cloves, cinnamon, Sichuan pepper, and fennel
- •Shaoxing wine adds authentic flavor but can be omitted if unavailable
- •For smokier ribs, add 1 tsp liquid smoke to cooking bags