Ingredients
- Ribs
- 2 Racks of St. Louis Pork Ribs
- 20g (2 tbsp) Â Chinese 5 Spice
- 1000g (1 quart)Â Water
- 20g (2 tbsp)Â Soy Sauce Powder
- Sauce
- 30g (5 cloves)Â Garlic
- 45g (4 tbsp) Ginger
- 113g (4 oz)Â Scallions
- 60g (¼ cup) Sugar
- 2 Mandarin Oranges, Halved
- 113g (4 oz)Â Sambal Oelek
- 2 Red Bell Peppers
- 1000g (32 oz)Â Orange Juice
- 2 Stalks Lemon Grass
- 5g (1 tsp)Â Salt
- 60g (2 oz) Neutral Flavored Oil
- Ponzu powder
- 7g (2 tsp)Â Dried Orange Peel
- 45g (4 tbsp) Red Miso Powder
- 35g (4 tbsp)Â Sesame Seeds, Roasted
- 50g (3 tbsp 1 tsp)Â Light Brown Sugar
- 15g (2 tbsp) Lemon Powder
- Frying
- 2000g (½ gallon) Neutral Flavored Oil
- 454g (16 oz)Â Cornstarch
Equipment
- Roasting Pan
- Medium Heavy Bottom Pot
- 250 Micron Superbag
- Large Heavy Bottom Pot or Deep Fryer
Timing
Active Time: 45 Minutes
Total Time: 24 Hours
Yield
26 Ribs
-
Dry Rub Ribs
Preheat an oven to 250°F.
Remove the membrane from the underside of the ribs.
Mix together the 5 spice and soy sauce powder. Coat the ribs in the dry rub.
-
Cook Ribs
Place the ribs in a shallow roasting pan and cover with 1 qt water.
Tightly cover the pan with foil and place in the oven for 6 hours. Check every 2 hours to see if the water needs to be replenished.
Remove the ribs from the oven and cool them in the liquid they were cooked in. This is a crucial step for the recipe as the ribs need to be rested properly before slicing.
Once the ribs have completely cooled, Slice the ribs into individual ribs and store them in a sealed container until needed.
-
Cook Aromatics
In a medium heavy bottom pot add the neutral oil and heat until it begins to shimmer. sweat the garlic, ginger, scallions until gently softened but not browned. About 1 minute.
Remove the aromatics from the pan and set aside.
-
Create Sauce
Add the sugar, sambal, mandarin oranges, red bell peppers, lemongrass, and Orange juice. Turn the heat to low and cook for 30 – 35 minutes.
Once the sauce has reduced by ¾ and coats the back of a spoon remove it from the heat and cool it completely.
Once cooled place the sauce in a 250 micron superbag and squeeze as much sauce out of it as possible.
Once the sauce has been squeezed out mix the sweated aromatics back in to the sauce and mix well. Reserve the sauce for the finished ribs.
-
Mix Ponzu Powder
In a small bowl mix together the dried orange peel, dark brown sugar, soy sauce powder, roasted sesame seeds and lemon powder. Mix the ingredients well and set aside.
-
Fry Ribs
Heat the 2000g neutral flavored oil in a large heavy bottom pot to 375°F.
In a large bowl place the corn starch.
Dust each rib in the bowl of corn starch, be sure to evenly distribute the corn starch on the surface of the ribs. If done properly the cornstarch should have no issue sticking to the ribs.
Fry the ribs at 375°F for 5 minutes, this amount of time ensures that they will be extremely crispy
-
Final Plating
In a bowl place the crispy ribs and toss them gently with the orange glaze.
Place the ribs on a plate and sprinkle the ribs with the ponzu powder and serve immediately.
Based on 2 Review(s)
3 Comments.
[…] Link: Crispy Ponzu Sticky Ribs Easy Teriyaki […]
Can this recipe be adapted for Sous Vide cooking rather than oven braising? Also I’d prefer to use country style pork ribs.
Yes to both