These aren’t your regular smoked ribs, smothered in sweet sticky barbecue sauce (not that there’s anything wrong with that).Â No, these are Asian inspired, delicately flavored ribs that will fill your soul with goodness and joy!
Here’s how you do it:
Cut the rack up into individual ribs:
Blanch the ribs for a rew minutes in boiling water – five minutes is enough
In your trusty stainless steel mixing bowl, mix about 1/2 cup of cornstarch with about a 1/2 teaspoon of salt:
Take the ribs out of the water and let cool slightly and then put them in the cornstarch/salt mixture and toss gently:
Looking good already?Â Heat three inches of oil in a large pot until it’s about 400 degrees, add the ribs a few at a time and cook five minutes per batch:
Remove the ribs from the oil and set aside.Â Â Come to Mama…..
Chop six garlic cloves, two small shallots and 1/4 cup of ginger:
Heat a few tablespoons of oil in a skillet and add the chop vegetables:
Â saute them until they start to brown slightly.Â Now for the sweet part:Â add 1/2 cup brown sugar & 2 T of sherry:
Now for the sour part:Â bring the sauce to a boil and then add the ribs back in, along with 1/2 cup of chicken broth, 1/2 cup of Chinese Black Vinegar (you can find it in Asian supermarkets and it’s wonderful – worth the trouble of looking for), and 1/2 cup of soy sauce. Let it simmer for a while (at least 10 minutes), stirring everything up until it looks like this!
Serve with potato salad and baked beans – just kidding!Â Actually, some white rice and warm sake kind of works for me…
This post is in honor of the letter “R” and part of Jenny Matlock’s Alphabet Thursday. For more “R” posts, please click here http://jennymatlock.blogspot.com/