I managed to get hold of some sezchuan (sichuan) peppercorn from a Chinese medicine shop near my place. Sezchuan peppercorn is widely used in Chinese, Nepalese, Tibetan and Bhutanese cooking. It has a strong unique aroma and spicy as well. This characteristic made Sichuan peppercorn an ideal ingredient for bbq or grilled meat.I decided to use this aromatic spice for my baby back ribs recipe.
Baby Back Ribs, 1 cut
Sechuan peppercorns, 1 teaspoon
Light soya sauce, 1 table spoon
Five spice powder, 1/2 teaspoon
Garlic, 3 pips, chopped finely or used whole
Plum sauce or tomato sauce, 1 table spoon
Salt to taste
Rub the baby back ribs with all the seasoning. Wrap the ribs in aluminium foil and bake it in a preheated oven at 200 Deg C for 1 hour. Let the ribs rest for a while to seal in the juices. You can rub some honey on the ribs to balance off the spiciness from the fah chiew. Cut the ribs and pour the leftover gravy over it. Serve while still hot!