Recipe by Michal Frischman

Sticky Five-Spice Spare Ribs

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Meat Meat
Easy Easy
8-10 Servings


- Soy - Gluten
3 Hours, 30 Minutes

I love, love five-spice, but I know it’s a bit of a strong flavor and not usually found as a pantry staple. Let this recipe change your mind! It’s a small amount but it packs a serious punch. And once you come to love the warm clove/cinnamon/anise notes as much as I do, add a pinch to soy-sauce-based marinades and dressings for a little extra something special. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Spare Ribs

  • 4 pounds (1.8 kilograms) spare ribs

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon hot paprika (or sweet if preferred)

  • 1 tablespoon Tuscanini Olive Oil

  • 1 cup stock or 1 cup water mixed with 1 tablespoon soup mix


  • 2 teaspoons vinegar

  • 2 cloves garlic, grated or 2 cubes Gefen Frozen Garlic

  • 1 teaspoon grated ginger (optional)

  • 1/2 teaspoon Chinese five-spice powder

Wine Pairing

Netofa Tel Qasser Moursyr



Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).


Mix spices and oil and coat the meat in the mixture. In a separate bowl, combine all sauce ingredients. Brush spare ribs with the sauce, reserving about half the sauce for later (I pour it out in advance, so it’s not contaminated). Place in a pan and add stock. Cover tightly and bake for three hours, or until fork-tender.


Remove pan from oven and raise oven heat to 400 degrees Fahrenheit (200 degrees Celsius).


Transfer ribs to a baking sheet lined with Gefen Parchment Paper and brush well with sauce. Bake for 15 minutes, brushing with sauce halfway through.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Sticky Five-Spice Spare Ribs

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samantha brown
samantha brown
9 months ago

what is soup mix

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