5-Ingredient Cherry Blossom BBQ Peking Ribs Recipe
Inspired by a fictional story where a Chinese master chef who loves Peking duck moved to Japan and fell in love with the local sakura (cherry blossoms). Combining the beautiful cherry blossom flavor with his own heritage, he creates a fusion dish that paints a picture of springtime in Asia, celebrating the beauty of these two cultures in a tantalizing plate of ribs.
Ingredients:
2 racks of baby back ribs
½ cup Hoisin sauce
2 tsp five-spice powder
1 cup sakura (cherry blossom) tea
Salt to taste
Preparation Steps:
Preheat your oven to 275°F (135°C).
Clean the ribs and pat dry. Season both sides with salt and the five-spice powder.
Rub the hoisin sauce evenly onto the ribs, ensuring they are fully coated. Let the ribs marinate for a minimum of 2 hours.
Arrange the ribs on a baking tray lined with foil, bone side down. Cover the tray tightly with another piece of foil.
Bake the ribs in the preheated oven for about 2.5 to 3 hours until they are tender.
In the meantime, reduce the sakura tea in a saucepan over low heat until it thickens slightly to create a glaze.
After the ribs are done, remove from the oven and increase the oven temperature to 450°F (232°C).
Uncover the ribs and brush the sakura tea glaze generously over them.
Return the ribs to the oven and bake uncovered for about 10 minutes, or until the glaze is bubbling and starting to caramelize.
Remove from the oven and let it rest for a few minutes before serving.
Chef's Tips:
To make the sakura tea, steep dried cherry blossoms in hot water for about 5 minutes, then strain. You can find dried cherry blossoms in Japanese grocery stores or online.
For a bit of heat, sprinkle some Japanese shichimi togarashi (seven spice blend) over the glazed ribs.
A side of pickled sakura radish would add a lovely contrast to the sweet and savory ribs.
Drink Pairing: A Japanese plum wine (umeshu) would pair excellently, complementing the sweet and floral notes of the sakura glaze. A non-alcoholic alternative could be a fragrant jasmine tea.
Cooking Time & Servings: Preparation Time: 15 minutes (not including marination time) Cooking Time: About 3 hours Serves: 4 people
