Chinese Glazed Riblets with Garlic and Thai Basil

Name: Chinese Glazed Riblets with Garlic and Thai Basil
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 1 teaspoons Chinese five-spice powder; 118 milliliters Thai basil leaves* or small regular basil leaves, plus 3 basil sprigs; 237 milliliters cornstarch; 1 Tbsp Thai or Vietnamese fish sauce; 177 milliliters coarsely chopped unpeeled fresh ginger; 3 Tbsps minced garlic; 8 servings SAUCE AND SERVING; 6 Tbsps reduced-sodium soy sauce; 2 kilograms pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone; 8 servings RIBS AND MARINADE; 6 Tbsps Shaoxing rice wine* or dry sherry; 177 milliliters mushroom soy sauce*, or regular soy sauce plus 1 1/2 tbsp. molasses; 3 star anise pods; 6 Tbsps sugar; 118 milliliters Chinese red vinegar* or unseasoned rice vinegar; 59 milliliters Vegetable oil for deep-frying, plus oil for cooking in wok

The recipe Chinese Glazed Riblets with Garlic and Thai Basil could satisfy your Chinese craving in around 2 hours and 45 minutes. This main course has 2101 calories, 107g of protein, and 169g of fat per serving. This recipe serves 8. Head to the store and pick up vietnamese fish sauce, cornstarch, soy sauce, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cut apart between bones. Rinse and put in a 6- to 8-qt. pot.

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Pot

Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam.

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Water

Add mushroom soy sauce, rice wine, five-spice powder, star anise, and ginger. Return to a boil, then reduce heat and simmer, covered, until meat is tender, 45 minutes to 1 hour.

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Star Anise

Rice Wine

Soy Sauce

Mushrooms

Ginger

Meat

Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water.

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Water

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Colander

Bowl

Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.

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Seasoning

Ribs

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Colander

Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.

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Lower Sodium Soy Sauce

Fish Sauce

Vinegar

Sauce

Sugar

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Bowl

Preheat oven to 250 and set a rimmed baking sheet in it.

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Baking Sheet

Oven

Pour 1 1/2 in. oil into a 5- to 6-qt. pot. Insert a deep-fry thermometer and heat oil over high heat to 35

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Cooking Oil

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Kitchen Thermometer

Pot

Meanwhile, skim and discard fat from bowl of ribs.

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Ribs

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Bowl

Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes.

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Corn Starch

Seasoning

Meat

Ribs

Cooking Oil

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Colander

Bowl

Transfer ribs to baking sheet in oven.

Ingredients you will need

Ribs

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Baking Sheet

Oven

Heat a wok or 12-in. frying pan over medium heat.

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Frying Pan

Wok

Add 1 tbsp. of remaining 1/4 cup oil. When it's hot, stir in one-quarter of garlic; cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well, 1 to 2 minutes. Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds.

Ingredients you will need

Fresh Basil

Garlic

Basil

Sauce

Ribs

Cooking Oil

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Frying Pan

Spatula

Tongs

Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.

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Sauce

Ribs

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Wok

Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.

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Water

Ribs

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Frying Pan

*Ask a butcher to trim and cut the ribs for you. Find mushroom soy sauce, Shaoxing rice wine, Chinese red vinegar, and Thai basil at Asian markets.

Ingredients you will need

Thai Basil

Vinegar

Soy Sauce

Mushrooms

Ribs

Make ahead: Up to 1 day through step 3 (drain ribs after 12 hours).

Ingredients you will need

Ribs

USE PORK SPARERIBS AND BEEF SHORT RIBS. More generously marbled than pork baby back ribs, country-style spareribs, or regular beef ribs, they're noticeably more juicy and flavorful.

Ingredients you will need

Baby Back Ribs

Beef Short Ribs

Spare Ribs

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

Ingredients you will need

Spare Ribs

Meat

Soup

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It's easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Ingredients you will need

Pork Spare Ribs

Meat

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Kitchen Thermometer

Paper Towels

Equipment

Ingredients

Servings:

1teaspoons

Chinese five-spice powder 118milliliters

Thai basil leaves* or small regular basil leaves, plus 3 basil sprigs 237milliliters

cornstarch 1Tbsp

Thai or Vietnamese fish sauce 177milliliters

coarsely chopped unpeeled fresh ginger 3Tbsps

minced garlic 8servings

SAUCE AND SERVING 6Tbsps

reduced-sodium soy sauce 2kilograms

pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone 8servings

RIBS AND MARINADE 6Tbsps

Shaoxing rice wine* or dry sherry 177milliliters

mushroom soy sauce*, or regular soy sauce plus 1 1/2 tbsp. molasses 3

star anise pods 6Tbsps

sugar 118milliliters

Chinese red vinegar* or unseasoned rice vinegar 59milliliters

Vegetable oil for deep-frying, plus oil for cooking in wok

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.