Five Spice Spare Ribs With Crunchy Slaw Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced

Freshly ground black pepper

2/3 cup thinly sliced red onions

2/3 cup unsalted roasted peanuts

1/2 cup chopped yellow onions

1 tablespoon molasses

1/4 cup five-spice powder

1/4 teaspoon cayenne

1 tablespoon olive oil

1/3 cup loosely packed fresh cilantro leaves

Fresh sprigs cilantro

3/4 cup orange juice

1/4 teaspoon freshly ground black pepper

1/2 cup mayonnaise

1 tablespoon chopped garlic

2 racks of pork baby back ribs (about 3 1/2 pounds each)

1 tablespoon Creole or whole grain mustard

2 tablespoons sesame oil

2 (14-ounce) bottles tomato ketchup

Drizzle sesame oil

1 tablespoon peeled and grated fresh ginger

1/2 pound red cabbage, cored and shredded

1/4 cup firmly packed light brown sugar


1 teaspoon chili paste

1/2 pound Napa cabbage, cored and shredded

1/2 teaspoon salt

1 recipe Sweet Orange BBQ Sauce, recipe follows

1/4 cup rice wine vinegar

1 recipe Crunchy Slaw, recipe follows

1/3 cup chopped green onions, green part only

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 tablespoon honey

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