Five-spice baby back ribs from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck and lemongrass sausage patties

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on July 16, 2018

    I don't think we'd repeat this recipe. While there was nothing wrong with the ribs, the dark soy, five spice and garlic flavorings didn't come through that strongly in the end product. It was just "meh" and needed a definitely aggressive amount of barbecue sauce to give it some oomph at the table. Admittedly, we did smoke our ribs, not bake them in the oven, but I can't imagine that would be too much of a difference.

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