Iberico Pork St Louis-Cut Chinese-Style Spare Ribs

Evan Swope General, Pork Recipes, Ribs Recipes

IBERICO PORK ST LOUIS-CUT CHINESE-STYLE SPARE RIBS

Makes 2 Servings
wine WINE PAIRING
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.

INGREDIENTS
  • 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
  • GARNISH:
  • White sesame seeds
  • Scallions, light and dark green parts only, cut thin on a bias

DIRECTIONS

1

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.

2

Remove ribs from the pot onto a plate to cool. Discard liquid or strain and reserve for another use.

3

Combine all fish sauce caramel ingredients together in a saucepan over medium heat and reduce by half.

4

Cut braised and cooled racks into individual ribs.
5

Pre-heat deep fryer or a deep pot on the stove with plenty of oil to 375°F.
6

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.

7

Fry ribs until golden, 4-5 minutes, working in batches, if necessary, to avoid crowding them.

8

Toss the ribs while still hot with the fish sauce caramel until fully coated.

9

Serve sprinkled with sesame seeds and scallions.