Courtesy of Chef Romy Dorotan, Cendrillon

Serves 4-6

INGREDIENTS:

1 cup soy sauce
½ cup rice wine
½ cup fresh limejuice
½ cup honey
1 4-inch piece fresh ginger, peeled and thinly sliced
10 garlic cloves, minced
2 racks of spareribs
¼ cup black peppercorns
2 Tablespoons coriander seeds
2 Tablespoons Szechuan peppercorns
2 Tablespoons yellow mustard seeds
2 Tablespoons cumin seeds
2 teaspoons whole cloves
2 teaspoons cardamom seeds
2 teaspoons red pepper flakes
4 star anise pods
4 cinnamon sticks
½ cup packed brown sugar
¼ cup sweet paprika
2 Tablespoons salt

DIRECTIONS:

Combine soy sauce, rice wine, limejuice honey, ginger and garlic in shallow roasting pan. Stir to mix well. Place spareribs in the pan and brush all over with the soy sauce mixture. Cover with plastic wrap and refrigerate overnight, turning and basting once or twice.

In a small skillet over low heat, combine the black peppercorns, coriander, Szechuan peppercorns, mustard, cumin, cloves, cardamom, red pepper flakes, star anise and cinnamon.
Dry-roast, stirring for 1 minute or until aromatic. Remove from heat and let cool.

Preheat oven to 300 degrees F.

With a spice grinder or mortar and pestle, grind the spices to a medium consistency. Transfer to a small bowl and add the brown sugar, paprika and salt. Stir to mix well.

Remove the spareribs from the marinade, drain well, and pat dry with paper towels. Discard the marinade. Rub the ribs with the spice mixture, place in a rack, and roast for 1/1/2 –2 hours, or until tender.

Cut between each rib and serve with plenty of paper napkins.