Chinese-style ribs with spicy cabbage salad from From the Earth to the Table: John Ash's Wine Country Cuisine (page 244) by John Ash and Sid Goldstein

  • five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • dried red pepper flakes
    Buy Now
  • Show all ingredients...
  • Serves : 6-8 as an appetizer, or 3-4 as a main course

  • EYB Comments

    Can substitute maple syrup for honey, olive oil for peanut oil, dried red pepper flakes for Asian chile sauce, green cabbage for red cabbage, lemons for limes, bird’s eye chiles for serrano chiles, and additional soy sauce for fish sauce.

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

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

  • Eat Your Books

    Can substitute maple syrup for honey, olive oil for peanut oil, dried red pepper flakes for Asian chile sauce, green cabbage for red cabbage, lemons for limes, bird’s eye chiles for serrano chiles, and additional soy sauce for fish sauce.

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