Recipe courtesy of Ching-He Huang
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9 hr 40 min
25 min
8 hr
1 hr 15 min
4 to 6 servings, to share


Roasted Sweet Potatoes:


Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs.

In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best.

Preheat the oven to 350 degrees F.

Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes.

Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.

Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad.

Roasted Sweet Potatoes:

Preheat the oven to 350 degrees F.

Place the sweet potatoes into a large bowl.

In a wok or saute pan, toast the cumin and Sichuan peppercorns for 1 to 2 minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind.

Sprinkle the spices and salt over the sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender, 30 minutes.

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