Five Spice Spare Ribs with Crunchy Slaw
Show: Emeril Live
Episode: A Taste of Vietnam
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- Recipe categories: Meat, Pork, Nuts, Vegetables, Cabbage, Spinach,
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Total Reviews: 4
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By Revolution9
Woodland Hills, CA
on October 01, 2012
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This is for Emeril's Crunchy Slaw. I had to add a bit more diluted mayonnaise to cut the heat. I didn't have Chili Paste so I used some Thai Chili Sauce that had sesame oil in it. Wow, four alarm slaw! Adding some more mayo really balanced everything out. The roasted peanuts and shredded spinach really makes this special. Now the heat is subtle and the refreshing crunch of the cabbage, onions and peanuts take center stage.
By Shopinful Chef
Winter Park, FL
on December 24, 2011
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I just tried this recipe last night and I don't believe my husband has eaten so many ribs in one sitting. It has just enough spice to make it tasty. I put in foil (not plastic wrap and cooked about 2 hours but lowered the heat to 200 the last half hour. I opened up the individually wrapped ribs and put sauce on top then put back in oven for 10 minutes. Meat fell off the bones!! Everyone loved the sauce as well. A sweet spicy. I also made the coleslaw and it was a hit as well. Not too much Mayo as some recipes call for but just the right amount. The peanuts add a great flavor.
By rodf_5287548
Brandon, MB
on March 03, 2007
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I found thses to be fall off the bone delish
By staciadirks_1439788
Mountain View, CA
on April 10, 2005
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What a great recipe. My family loved them, my brother said they were possibly the best ribs he has ever had. The unique flavor of the 5-spice is a nice twist. I didn't bother refridgerating them overnight, and I used boneless ribs. The coleslaw is a perfect accompaniment. My family requested it a few days later just as a side dish. Be sure to add the peanuts - they're great with it.