Full Recipe
Author
Alex Guarnaschelli | 2025-05-21
Description
I use St. Louis style ribs, which is a butcher's cut where the cartilage and rib tips are removed for even cooking. That said, this recipe is actually engineered for a pork shoulder, slow cooked and cut into slices with this sauce. I tried to quit this sauce and move on to another, but I found the flavors haunting. I keep returning to it. Shaoxing is a Chinese cooking wine made from rice that is dry compared to the traditionally sweeter mirin wine. You can get both online very easily. There is a layer in here with vinegar and honey that I believe belongs on all ribs. The sweetness and acidity are what make ribs top-notch. That said, there are no garlic or onions in this recipe, so the deeper flavors of oyster sauce and 5-spice powder can really shine through. I'd love to tell you that you can skip marinating the ribs overnight, but do not skimp on time here. Grill the ribs if you want, cooking them through with the lid down so they are fall-apart tender but still hanging on the bones. You can serve this with corn on the cob or grilled scallions and onions. My favorite is just a bowl of buttery jasmine rice.
