Grammy's Kitchen · BBQ Ribs · Chinese Ribs w/ a Sesame Crust
One of 71 bbq ribs recipes we measured
from thewoksoflife.com
It ranks #1 of 71 for tenderness among the bbq ribs recipes we compared. 9 cooks on thewoksoflife.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 0% | 14% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 1 large piece fermented red bean curd ((about 1 tablespoon)) |
| 2 teaspoons Shaoxing wine | |
| 0 g | 1/8 teaspoon white pepper |
| 1/4 teaspoon Chinese five spice powder | |
| 1 g | 1/2 teaspoon garlic powder |
| 4 g | 1 teaspoon sugar |
| 24 g | 1 1/2 tablespoons soy sauce |
| 680 g | 1 1/2 pounds baby back ribs ((cut into individual pieces; about 8-10 ribs)) |
| 20 g | 3 tablespoons panko breadcrumbs |
| 27 g | 2 tablespoons toasted sesame seeds |
| 2 g | 1/4 teaspoon coarse sea salt |
| Cilantro or chopped scallions for garnish ((Optional. There's no obligation to get fancy.)) |
Method: 4 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used white fermented bean curd because that's what I had on hand. Not sure what the flavor is supposed to be with red fermented bean curd, but can confirm that with the white fermented bean curd, the flavor is delicious! The richness and umami flavor that ” — a cook, 5.0★
“Bill (and the gang), I am constantly amazed at how much care and attention to detail you put into your newsletters, seemingly answering questions before they're asked. The recipes I've made have been terrific, but the quality of your work matches. Thank you. Y” — a cook, 5.0★