Andrew Carmellini's Asian Ribs

April 5, 2011

The executive chef of The Dutch in New York shares his recipe for Asian Ribs and Napa Slaw with Spike.

Not only are these some seriously delicious ribs, they're secretly super easy to make. Especially if you have the recipe in front of you. And wouldn't you know it? Here it is.

New School Asian Ribs

Recipe courtesy of Andrew Carmellini/ Men's Health Magazine


2 Tbsp Chinese five spice powder
1 tsp chipotle pepper powder
½ tsp garlic powder
½ tsp salt
1/8 tsp cayenne pepper

1/3 cup hoisin sauce
1/3 cup ketchup
1/3 cup rice-wine vinegar
2 tbsp black bean sauce

3 Scallions
1 Tbsp sesame seeds

1 In a small bowl, mix the dry ingredients together to make a rub. Cut a piece of foil a little longer than the rib rack; place the foil on a baking sheet and lay the ribs on top. Sprinkle both sides of the meat with the rub, massaging it in. Refrigerate the ribs, uncovered, for 2 hours so the rub infuses the meat.

2 Preheat the oven to 250°F. Fold the foil around the ribs so all the meat is covered, but leave a small vent on top. Place the baking sheet in the oven and bake for 3 hours. Then reduce the heat to 225°F and bake until the meat is very tender, about 2 hours more. Meanwhile, whisk the sauce ingredients with 2 tablespoons of water in a bowl.

3 When the ribs are done, unwrap them and place the rack directly on the baking sheet. Pour any cooking juices into the bowl with the rib sauce, and stir them in. Brush both sides of the ribs generously with the sauce.

4 Raise the oven temperature to 400°F; return the ribs to the oven and bake them until the sauce caramelizes slightly, 5 to 10 minutes. Brush the ribs with more sauce, sprinkle with scallions and sesame seeds, and serve with the remaining sauce for dipping. Makes 3 to 4 servings as an appetizer.


Napa Cabbage Slaw


4 cups napa cabbage, sliced
1 cup cucumber, sliced
1 cup red pepper
½ cup red onion
1/3 cup mint, chopped
1/3 cup cilantro, chopped
½ cup peanuts chopped
2 cups taro chips


2 Tablespoons rice wine vinegar
¼ cup lime juice
½ cup corn oil
1 Tablespoon honey
2 Tablespoon fish sauce
¼ teaspoon ginger powder
1 Tablespoon sriracha

1. Combine all the vegetables in a medium mixing bowl.
2. Combine all the dressing ingredients in a small bow and whisk together.
3. Dress the salad mixing everything together.
4. Top with taro chips

For more easy and delicious recipes like this one, check out and tell 'em Spike sent you!