Barbecue Ribs

The Song Dynasty of Medieval China was a turning point in food history. As farming productivity exploded, cities rose to dominance, and populations dramatically increased, so too did the quality of life and the quality of cuisine follow.

To put it another way, people had access to not only more food, but better food. Even poorer commoners tended to eat 3 meals a day and occasionally some snacks. Most remarkable though, was that for one of the first times in history, meat was being consumed across social classes. With prices low, and restaurants and street stalls serving conveniently sized and priced portions, everyone could afford some animal protein now and then.

And the most popular of all the meats? Then and perhaps now as well… Pork. So. . . we’re havin’ ribs.

I’ll admit, this recipe is inspired by the style of ribs you can get with Chinese take out in America. But taking all historical factors into account, that is the rise of meat and pork, the authentic black soy bean sauce, the dry rub spices made possible by recently opened trade routes, as well as the popularity of grills and barbecues for street food in Song cities, I see no reason to call this recipe inauthentic! I’ll stand by the assertion that these ribs could totally have been served from a stall on the Imperial Way, centuries ago.

The charcoal grill is of course the best way to go, but these ribs are delicious in an oven as well. To get started, we’ll need to whip up a couple things first: Some homemade Chinese Five Spice for a dry rub, and some Hoisin style, black bean sauce for a marinade. After that, all we need is ribs and fire.

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