Chinese Five Spice Dry Rub Ribs

Chinese Five-Spice Dry Rub Ribs

Indulge in the rich and flavorful taste of Chinese Five-Spice Grilled Ribs. This culinary masterpiece will elevate your grilling game and leave your taste buds craving more. These ribs are the perfect combination of succulent meat and aromatic spices, grilled to perfection, making them the ultimate crowd-pleaser at any gathering. They are a must-try for anyone who loves Asian cuisine and perfect for summer casual entertaining. So, fire up the grill, grab a cold drink, and get ready to sink your teeth into these mouth-watering ribs! Try the Chinese Five-Spice Grilled Ribs Recipe today!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Chinese
Servings 6 people


  • 2 1/2  pounds baby back ribs
  • 1 teaspoon salt kosher 
  • 1/3  cup  sugar granulated 
  • 1 Tablespoon five spice powder 
  • 1/2  cup  brown sugar  plus additional


  • Mix granulated sugar, five-spice powder, and salt in a small bowl. Set aside.
  • After rinsing and patting dry the ribs with paper towels, cut the rib rack in half. Remove the silver skin from the backside of the ribs and trim excess fat from the top.
  • Evenly rub both sides of the ribs with the Five Spice Mixture.
  • Place the ribs in a sealed gallon-size plastic bag and put the bag in a container to avoid any mess in the refrigerator. Keep the bag refrigerated for 6-8 hours.
  • Remove ribs from the bag and place them on heavy-duty aluminum foil. Coat the front and back sides of the ribs with the brown sugar, pressing it into the ribs until it looks wet.
  • Preheat your grill to 400 degrees. Grilling time will depend on the grill's size. Place the ribs on the top rack bone-side down. Rotate the ribs if you don't have a top rack for your grill. Leave one of the burners off to rotate the meat to slow the cooking process.
  • Cut the rib rack into individual ribs for serving.

How to Remove the Silver Skin on Baby Back Ribs

  • Score the backside of the ribs at one end. Then, using the tip of your knife, work the knife vertically under the skin, loosening the skin by working your fingers underneath. 
  • With a paper towel, grip the membrane and pull lengthwise, removing the skin. Sometimes, it comes off easily; other times, it takes some work. This is time-consuming but essential because the dry rub won’t penetrate the meat if you don't remove the skin. Once you get the hang of it, the process will be faster. 
  • You can also hold the rib rack up, and where it naturally bends, insert the tip of a knife where the ribs are arching. Break the silver skin with a knife, and then, once you have broken the skin, start working your fingers underneath the skin until you have reached the other side of the rib rack. You will have an excellent piece to grasp onto. Pull the skin straight up, removing it from the rack. 
  • If you're having trouble removing the silver skin, score between each rib, but do not go through the meat—just enough to break open the membrane. Then, take the tip of your knife and wriggle it into the underside of the skin, loosening it and peeling back part of it. Finally, grasp the loose skin, peeling the membrane away from you with a paper towel. 
  • Note: It will depend on the weight of the ribs; you may need to coat them a little more with brown sugar - Make sure the ribs are well-coated. 
    NGU VI HUONG oriental special five spice from Sing Kung Corp. It is available at Amazon in a 16-ounce container. I also found a 4-ounce bottle, which makes approximately eight racks of baby back ribs.
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