Chili Crisp Ribs Recipe by Chef Winnie Yee
We had a blast working with Chef Winnie Yee of Smoke Queen Barbecue, and she's been kind enough to share her Chili Crisp Ribs recipe that she created for a holiday limited time item!
The unforgettable chili crisp ribs are tangy, sweet, and smoky all at once, with a blend of cranberries and Lee Kum Kee Chili Crisp Oil. For those who weren't able to try the ribs and want to make them at home, this gets all of the flavor, whether you're smoking the ribs or using an oven!
What You Will Need
Ingredients
- 1 rack trimmed spare pork ribs
Seasoning
- 2 tsp. Lee Kum Kee Coarse Ground Black Pepper
- 2 tsp. granulated garlic
- 2 tsp. salt
- 1 tsp. paprika
Sauce Mix
- 1 14 oz. can cranberry sauce (whole cranberries preferred)
- 3 Tbsp. honey
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Select Seasoned Aromatic Vinegar
- 1 stick cinnamon
- 1 pod star anise
Made with
Lee Kum Kee products
How to make it
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Trim off excess fat of spare ribs. In a small bowl combine rub and sprinkle generously on the spare ribs. Preheat the oven or smoker at 250˚ Fahrenheit. Cook for 4 hours or until the internal temperature is 165˚ Fahrenheit.
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Combine all the ingredients for the sauce except for the cinnamon and star anise in a large pot and blend with an immersion blender until smooth. Add the cinnamon and star anise into the sauce and cook over medium heat. Let it simmer for 2-3 minutes. Discard whole spices.
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Remove sauce from heat and glaze the cooked ribs before serving. Enjoy!
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