August 2019

Fried Ribs


Braise Liquid:

10 cups water
1/2 cup garlic cloves, peeled 
1/3 cup chopped peeled fresh ginger
1/2 onion, chopped
1/2 cup fresh cilantro stems 
1 1/2 teaspoons black peppercorns
1/2 cup natural rice vinegar (not seasoned)
1 tablespoon kosher salt
1 tablespoon sugar
10 cups water


1 1/2 pounds baby back ribs, rinsed and scored
2 quarts vegetable oil 


1/2 cup hoisin sauce
1/4 cup chili garlic sauce
1/2 cup Chinese black bean sauce
1 cup fresh orange juice
2 tablespoons fresh lime juice
1/2 cup water
2 tablespoons Sriracha
1 1/2 tablespoons Chinese mustard powder
1 tablespoon brown sugar


Scallions sliced on a bias
Roasted sesame seeds 


One day ahead:

In a big pot over high heat, combine all the braise ingredients. Bring the braise to a boil, then add the rack of ribs, making sure the ribs are completely submerged in the water. If the ribs don't fit in your pot, cut them into 2 racks. Reduce the heat and simmer the ribs in the brine for 1 hour. Pull out the ribs and place them on a wire rack on a sheet pan. Allow the ribs to come to room temperature and then transfer them to the refrigerator and leave them there, uncovered, overnight. Discard the brine.

The next day:

In a big bowl, combine all the sauce ingredients and give them a good whisk. Heat the vegetable oil to 350°F in a deep fryer or in a large, deep pot. Cut the ribs into individual portions. In batches (so the oil maintains its temperature), fry 'em until the outside gets crispy and develops a deep golden brown color. Pull them out, drain on a paper-towel-lined plate or cookie sheet, and immediately toss with the sauce -- enough to generously coat the ribs. Put the ribs on a plate and garnish with the scallions and a shower of roasted sesame seeds

Fried ribs 1200 x 675