Spicy Baby Back Ribs

Name: Spicy Baby Back Ribs
Total time: 3 h
Yield: 2 servings
Ingredients: 1/2 orange; 1/2 lemon; 1 bay leaf; 1/2 teaspoon white peppercorns; 1/2 teaspoon juniper berries; 1 whole star anise; 1/2 teaspoon whole cloves; 1/2 teaspoon fennel seeds; 1/2 sprig each thyme, rosemary and oregano; 1 small knob peeled ginger; 1 stalk lemon grass; 2 cloves garlic, peeled; 2 tablespoons salt; 1 1/2 pounds baby back pork ribs; 3/4 cup hoisin sauce; 1/3 cup oyster sauce; 1/3 cup black bean chile-garlic sauce; 3/4 cups sambal chile sauce; 1/3 cup rice wine vinegar; 3/4 cups orange juice; Peanut oil, for frying; Toasted sesame seeds, for garnish; Sliced scallions, for garnish

By The New York Times

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

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