Braised Fivespice Spareribs
Pairs Well With
1/2 cup Honey
4 cups Tomato Paste
2 tablespoons Fivespice
3 tablespoons Extra Virgin Olive Oil
2 racks baby back pork
1 cup white wine
3 tablespoons freshly squeezed lemon juice
Preheat the oven to 300 degrees F.
Prepare the sauce: In a small bowl, combine the honey, tomato paste and fivespice. Mix with a fork to blend.
In a large roasting pan over moderate heat, heat the oil until hot but not smoking. Add the pork ribs and brown well on each side, about 2 minutes per side. With a pastry brush, brush the ribs with about half of the sauce (reserve the remaining sauce to serve at the table). Sear for 1 minute more per side. Pour the wine and lemon juice over the ribs. Cover the roasting pan tightly with aluminum foil.
Place the roasting pan in the center of the oven. Cook until the meat is very tender and you can wiggle the bone from the meat with little effort, about 1 1/2 hours. Cut the ribs into serving portions and serve, passing the remaining sauce.
Also great barbecued.
Chef Mark Malicki began his professional career in Manhattan restaurants, including The Odeon, The River Cafe, Lutece and Le Perigord. He also catered major events for Conde Nast and Hearst publications, for department stores including Barneys, Bloomingdales and Bergdorf-Goodman, as well as events for Elizabeth Arden, Estee Lauder, Shiseido and others. Traveling extensively in Asia, learning the subtleties of cuisine, Mark settled in Sebastopol opening the critically acclaimed Truffles restaurant. For 12 years Mark worked as executive chef at Iron Horse Vineyards. Since 2003, Mark has opened his own MM Catering Company and Cafe St. Rose in Santa Rosa and then Saint Rose in Sebastopol. He recently did brief stints at the French Garden in Sebastopol and Lucca FR in Benicia.