I got this dish from Steven Raichlen. Don’t be alarmed by the black appearance. The spare ribs are not burnt. They are black because of the barbecue sauce.
It is a delicious recipe where sweet and spicy come together. In fact, four flavours are merged:
- First of all, the spare ribs are rubbed with a 5-4-3-2-1 rub. This is a dry rub based on star anise.
- Then the spare ribs are sprayed with the rice wine and apple cider.
- In addition, the spare ribs are smoked with cherry flavoured wood chips.
- Finally, they are rubbed with a sweet and spicy Beijing barbecue sauce.