Author Notes
It is from Food & Wine magazine and these are decadent ribs that always go over really well at parties. —loubaby
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Ingredients
- Cooking Sauce:
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8
large garlic, smashed
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4 ounces
fresh ginger, sliced
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3
green onions, thinly sliced
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4
star anise
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1 1/2 cups
soy sauce
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2 quarts
water
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2 cups
ginger ale
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1
orange, zest and juice
-
1 cup
sugar
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1/2 cup
cilantro stems
- Pork Back Ribs
-
3
baby back rib racks (5 1/2 lb)
-
1/2 cup
flour
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1/2 cup
cornstarch
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6 cups
vegetable oil
-
Tossing Sauce
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1/4 cup
vegetable oil
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6
large garlic, minced
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3
green onions, sliced
-
1/4 cup
minced fresh ginger
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1 1/2 cups
soy sauce
-
2 cups
brown sugar
-
1 cup
ketchup
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1 teaspoon
crushed red pepper
-
1/4 cup
chopped cilantro
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Chopped cilantro, green onion, sesame seeds, garnish
Directions
-
Preheat oven 400°. In Dutch onion, combine Cooking Sauce ingredients; bring to boil over medium high heat.
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Place ribs in large roasting pan; pour Cooking Sauce over; cover tightly with foil. Bake 1 hour or til tender; cool and refrigerate overnight in liquid. Remove ribs; discard braising liquid. Cut ribs into individual pieces.
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Tossing Sauce:
Heat oil; add garlic, ginger, green onion;cook over medium-high heat 1 minute. Add soy sauce, brown sugar, ketchup and red pepper; bring to boil. Cook over medium-high heat 3 minutes. Remove from heat; add cilantro. Transfer rib sauce to large bowl.
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Heat oil to 375° in deep fryer. In another large bowl, combine flour and cornstarch. Toss rib pieces in flour mixture. Fry in batches til crisp, 2 minutes. Transfer ribs to paper towels to drain briefly, then add to sauce in bowl and toss. Pile on a platter; sprinkle with cilantro, green onion and sesame seeds.
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