Recipe by Selma Brown Morrow
Price per serving: $2.99
- Cook Time
- Prep Time
- 2 tsp. Chinese five-spice powder
- 2 tsp. chili powder
- 1/2 cup hoisin sauce
- 1/2 cup apricot preserves
- 1 rack (2 lbs.) St. Louis–style spareribs, patted dry and halved crosswise
- 4 baby bok choy (12 oz.), halved lengthwise and rinsed
- 2 tbsp. toasted sesame oil
- 3 cups cooked rice
1. In a small bowl, mix the dried spices with 1/2 tsp. salt. In another small bowl, whisk the hoisin sauce and apricot preserves for the glaze. Rub the ribs with the spice blend, then brush with half of the glaze.
2. Transfer the ribs to a large bowl, cover with a plate and microwave on medium, turning every 10 minutes, until the ribs are tender, about 30 minutes total. Cut between the bones to separate into individual ribs. Reserve the juices in the bowl. Arrange the ribs like the spokes of a wheel on the plate. Brush all over with the remaining glaze. Microwave, uncovered, on high until the glaze is sticky and thickened, 2 to 3 minutes.
3. On another plate, arrange the bok choy, cut sides up, like the spokes of a wheel, with the bulbs toward the outside of the plate and the leaves overlapping in the center. Microwave, uncovered, on high until the bulbs are tender, about 3 minutes; drain. Season; drizzle with the sesame oil.
4. Divide the rice, bok choy and ribs among plates. Drizzle the ribs with the reserved juices.