How delicious do these caramelized ribs look? And best of all – they are simple to make.
Winner-winner – ribs for dinner!
Recipe from Jason Wang, founder of New York’s beloved noodle chain Xi’an Famous Foods.
The ribs are ingeniously caramelized in a sugar mixture to start, which browns and flavors them. They are then braised in a soy sauce broth that’s studded with fragrant spices, including cloves, star anise, and a small handful of Sichuan peppercorns, which deliver an invigorating heat to the glaze on the meaty bites of pork.
Besides being delectable, these ribs are deceptively simple to make.
They require minimal attention after they’ve been caramelized. The most time-consuming part of this dish, once you’ve sourced the ingredients, is counting out the spices.
It’s a great party food as it benefits from being made ahead of time: The glaze permeates the pork as it sits.
Feeling brave? Ready to try something spicy and delicious to entertain your friends or family?
Here are the ingredients:
¼ cup, plus 1/3 cup vegetable oil
¼ cup sugar
2 lb. pork spareribs, cut into 3-inch pieces (ask your butcher to cut them)
One 4-inch cinnamon stick, broken in half
4 bay leaves
2 star anise pods
20-30 Sichuan peppercorns
3 scallions, trimmed and cut into 1-inch lengths
2-inch piece of fresh ginger, peeled and sliced
6 tbsp. Shaoxing cooking wine or mirin or dry sherry
6 tbsp. soy sauce
In a large, heavy bottomed pot, heat ¼ cup of the vegetable oil over medium heat until it begins to ripple. Add the sugar and stir until combined and the mixture turns caramel brown, about 7 minutes; don’t let the mixture burn. Carefully add the ribs to the pot. Cook until they begin to brown, 1 to 2 minutes per side. Transfer to a large plate, with any caramel that clings to the ribs.
Clean and dry the pot thoroughly. Add the remaining 1/3 cup vegetable oil to the pot and turn the heat up to high. Add the cinnamon sticks, bay leaves, cloves, star anise, and Sichuan peppercorns. Fry, stirring constantly, for about 1 minute until fragrant; don’t let them burn.
Carefully remove the bay leaves from the pot, taking the pot off the heat, if necessary. Add the ribs and stir to coat with the seasoned oil. Add 2/3rds of the scallions, plus the ginger, cooking wine, and soy sauce. Stir, and cook for 3 minutes. Add 2 cups of water and bring to a boil. Cover the pot, reduce the heat to low and simmer for 30 minutes.
Uncover the pot and raise the heat to high. Add any remaining caramel and boil until the sauce is reduced to a glaze, 25-30 minutes.
If no one is watching the game, blame it on the ribs!
Have a wonderful Super Bowl party, but keep the party safe and small!
Patrice Wilton knew from the age of twelve that she wanted to write books that would take the reader to faraway places. She was born in Vancouver, Canada, and had a great need to see the world that she had read about.
Patrice became a flight attendant for seventeen years and traveled the world. At the age of forty she sat down to write her first book—in longhand! Her interests include tennis, golf, and writing stories for women of all ages.
She is a mother of two, has four lovely grand-daughters, and a wonderful man at her side. They live in West Palm Beach, Florida, where he teaches her golf, and she teaches him patience.
Her best selling books are the CANDY BAR series, SERENDIPITY FALLS series, and most recently PARADISE COVE and A CHRISTMAS COLLECTION series. She is a New York Times best selling author.