The Spice Blend That’s Great on Ribs (and Also in Cookies)
When they’re fresh and fragrant, spice blends are the ultimate flavor shortcut: You get the benefits of a handful of spices but you only have to buy one jar. They’re like footie pajamas (shirt, pants, and socks) for your spice cabinet. Five-spice powder, a mix that’s common in China, Taiwan, and certain parts of Vietnam and Thailand, is no exception. It's the one-ingredient reason these Sweet-Sticky Five-Spice Pork Ribs complex and aromatic, with just a whisper of sweetness.
Five-spice has a consistent flavor profile—think warming, deep, and distinctly spicy without being fiery—but it isn’t always made up of the same five spices (and there aren’t always , or even usually, five of them). The number actually refers to the five traditional Chinese elements (wood, fire, earth, metal, and water) and flavors (sweet, bitter, sour, salty, and acrid/pungent), of which five-spice achieves a harmonious balance.
Most blends from China include star anise, cinnamon or its close relative cassia, cloves, Sichuan peppercorns, and fennel seeds, but the mix can also contain ginger, nutmeg, turmeric, galangal, Mandarin orange peel, white or black pepper, and licorice. (That’s way more than five ingredients, if you’re counting.)
Traditionally, five-spice is used to complement fatty meats, like duck, goose, or pork, in marinades, stews, and braises. And it can add warmth without sugary sweetness to lots of other dishes, as well. Try adding a smidge to your favorite nut or snack mix, fall fruit galette, banana bread, sugar cookie dough, cream cheese frosting, carrot cake, or granola. Or simply sprinkle some in when you're whipping cream or simmering oatmeal. Start conservatively—five-spice is pungent (and you can always add more).
When you’re buying five-spice, look for mixes without salt and, if you have an opportunity to give it a whiff, smell for fresh licorice. (Need a brand rec? Cookbook author Andrea Nguyen recommends Spicely Organic Five Spice Seasoning in Vietnamese Food Any Day). Store five-spice powder in an airtight container in a dark, dry place and remember that, like any spice, it has an expiration date: When it starts to lose its smell, it’s time to get a new jar—you have more ribs to make.
Got five-spice? Got ribs:
Sticky-Sweet Five-Spice Pork Ribs
Originally Appeared on Bon Appétit
