Recipes Ingredients Meat & Poultry Pork Recipes Chinese Spareribs with Napa Cabbage By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time. Ingredients 1 tablespoon five-spice powder ⅛ teaspoon cayenne pepper Coarse salt and ground pepper 1 rack pork spareribs (about 3 pounds), trimmed 1 head napa cabbage, shredded 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil ¼ cup hoisin sauce, plus more for dipping 2 scallions, thinly sliced, for garnish Directions In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere. In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside. In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping. Cook's Notes A staple of Chinese cuisine, five-spice powder is a mix of cloves, fennel, star anise, cassia, and Sichuan pepper, combining sour, bitter, sweet, pungent, and salty tastes. Once you apply the spice rub, cook the pork immediately, or for more flavor, refrigerate it, covered, up to overnight. Print