These spicy ribs nicely complement a less highly seasoned dish such as Three Vegetable Stir-fry (page 250).
1½ pounds spareribs
2 garlic cloves, smashed and peeled
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons brown sugar
1 teaspoon Hot Chili Oil (page 23)
½ teaspoon Szechwan Salt and Pepper Mix (page 20)
½ teaspoon five-spice powder, or to taste
2 tablespoons water
Mix together all the ingredients except for the spareribs. Marinate the spareribs for 30 minutes. Reserve the marinade.
Preheat oven to 350°F. Brush half of the reserved marinade on the spareribs and roast for 15 minutes. Brush on the rest of marinade and roast the spareribs for another 15 minutes or until they are cooked.