Spicy Baby Back Ribs

Name: Spicy Baby Back Ribs
Yield: 2 servings
Ingredients: ½ orange; ½ lemon; 1 bay leaf; ½ teaspoon white peppercorns; ½ teaspoon juniper berries; 1 whole star anise; ½ teaspoon whole cloves; ½ teaspoon fennel seeds; ½ sprig each thyme, rosemary and oregano; 1 small knob peeled ginger; 1 stalk lemon grass; 2 cloves garlic, peeled; 2 tablespoons salt; 1 ½ pounds baby back pork ribs; ¾ cup hoisin sauce; ⅓ cup oyster sauce; ⅓ cup black bean chile-garlic sauce; ¾ cups sambal chile sauce; ⅓ cup rice wine vinegar; ¾ cups orange juice; Peanut oil, for frying; Toasted sesame seeds, for garnish; Sliced scallions, for garnish

By The New York Times

Published January 16, 2012

Total Time: 3 hours, plus cooling
Rating: 3(43)
Comments: Read comments

This recipe, adapted from A-Frame, chef Roy Choi's restaurant in Culver City, Calif., is part of a menu inspired by Hawaiian cuisine. Choi encourages diners to eat with their hands, so toss etiquette out the door and connect with these spicy ribs with reckless abandon.

Featured in: Mind Your Manners: Eat With Your Hands

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Ingredients

Yield:2 servings

½ orange
½ lemon
1 bay leaf
½ teaspoon white peppercorns
½ teaspoon juniper berries
1 whole star anise
½ teaspoon whole cloves
½ teaspoon fennel seeds
½ sprig each thyme, rosemary and oregano
1 small knob peeled ginger
1 stalk lemon grass
2 cloves garlic, peeled
2 tablespoons salt
1 ½ pounds baby back pork ribs
¾ cup hoisin sauce
⅓ cup oyster sauce
⅓ cup black bean chile-garlic sauce
¾ cups sambal chile sauce
⅓ cup rice wine vinegar
¾ cups orange juice
Peanut oil, for frying
Toasted sesame seeds, for garnish
Sliced scallions, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Juice the orange and lemon; reserve the rinds. In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water. Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour. Strain, reserving the liquid and discarding the solids.
Step 2
Place the ribs in a large pot, cutting them up, if necessary, to fit. Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour. Remove ribs from braising liquid and discard liquid. Cool ribs for about 1 hour. Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
Step 3
Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
Step 4
In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees. Fry the ribs in batches until golden-brown, 3 to 5 minutes. Drain on paper towels. Toss the ribs with the sauce in the bowl until completely coated. Serve garnished with sesame seeds and sliced scallions.