IBERICO PORK ST LOUIS-CUT CHINESE-STYLE SPARE RIBS
Makes 2 Servings
|A bright, zesty pink or orange wine|
We’re betting these fried spare ribs coated in umami-rich fish caramel sauce will best your favorite Chinese takeout version.
- 1 rack Iberico Pork St. Louis-cut Spare Ribs
- High heat oil for deep frying
- Corn starch
- BRAISING LIQUID:
- 6 cups water
- ¼ cup soy sauce
- 3 tbsp rice or apple cider vinegar
- 2 tbsp tomato paste
- 1 onion, halved
- 1 carrot, roughly chopped
- 1 head garlic, unpeeled, cut in half horizontally
- 1” piece of ginger
- 2 tbsp sugar
- 1 tbsp red pepper flakes
- 1 tsp whole black peppercorns
- FISH SAUCE CARAMEL:
- ½ cup good-quality fish sauce
- ¼ cup water
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tsp sriracha sauce
- 1 tsp garlic powder
- White sesame seeds
- Scallions, light and dark green parts only, cut thin on a bias
Place the meat and all the braising ingredients in a large pot. Over medium heat, bring liquid to just below a simmer. Be careful not to let it boil. Cook for about 1 hour.
Remove ribs from the pot onto a plate to cool. Discard liquid or strain and reserve for another use.
Combine all fish sauce caramel ingredients together in a saucepan over medium heat and reduce by half.
Cut braised and cooled racks into individual ribs.
Pre-heat deep fryer or a deep pot on the stove with plenty of oil to 375°F.
Toss ribs with corn starch until completely coated. Let them sit in the corn starch for at least 10 minutes and then shake off any excess.
Fry ribs until golden, 4-5 minutes, working in batches, if necessary, to avoid crowding them.
Toss the ribs while still hot with the fish sauce caramel until fully coated.
Serve sprinkled with sesame seeds and scallions.