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Crispy Ponzu Sticky Ribs

May 12, 2020Cole Whitney
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IntermediateLemon PowderSoy Sauce PowderSuperbag

Oven braise, and then fry up these five spice coated ribs for a crispy but melt in your mouth tender bite. Coat the ribs with orange sambal sauce and a general dash of homemade ponzu powder an extra layer of bright flavor. Serve them hot and sticky, and you’ll thank us when you’re licking your plate clean.

Ingredients

  • Ribs
  • 2 Racks of St. Louis Pork Ribs
  • 20g (2 tbsp)  Chinese 5 Spice
  • 1000g (1 quart) Water
  • 20g (2 tbsp) Soy Sauce Powder
  • Sauce
  • 30g (5 cloves) Garlic
  • 45g (4 tbsp) Ginger
  • 113g (4 oz) Scallions
  • 60g (¼ cup) Sugar
  • 2 Mandarin Oranges, Halved
  • 113g (4 oz) Sambal Oelek
  • 2 Red Bell Peppers
  • 1000g (32 oz) Orange Juice
  • 2 Stalks Lemon Grass
  • 5g (1 tsp) Salt
  • 60g (2 oz) Neutral Flavored Oil
  • Ponzu powder
  • 7g (2 tsp) Dried Orange Peel
  • 45g (4 tbsp) Soy Sauce Powder
  • 35g (4 tbsp) Sesame Seeds, Roasted
  • 50g (3 tbsp 1 tsp) Light Brown Sugar
  • 15g (2 tbsp) Lemon Powder
  • Frying
  • 2000g (½ gallon) Neutral Flavored Oil
  • 454g (16 oz) 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.

Summary
recipe image
Recipe Name
Crispy Ponzu Sticky Ribs
Author Name
Modernist Pantry
Published On
2020-05-12
Preparation Time
0H45M
Total Time
24H0M

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Comments (3)

The Secret of Soy Sauce Powder

May 12, 2020 9:53 am

[…] Link: Crispy Ponzu Sticky Ribs Easy Teriyaki […]

Manuel Diaz

May 21, 2020 12:11 pm

Can this recipe be adapted for Sous Vide cooking rather than oven braising? Also I’d prefer to use country style pork ribs.

Janie Wang

May 21, 2020 3:08 pm

Yes to both

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