Prepare ribs: Cut apart between bones. Rinse and put in a 6- to 8-qt. pot. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam. 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.
Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.
Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.
Preheat oven to 250° and set a rimmed baking sheet in it. 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 350°. Meanwhile, skim and discard fat from bowl of ribs. 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. Transfer ribs to baking sheet in oven.
Heat a wok or 12-in. frying pan over medium heat. 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. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.
Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.
*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.
Make ahead: Up to 1 day through step 3 (drain ribs after 12 hours).
Secrets for Fantastic 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.
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.
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.
Note: Nutritional analysis is per appetizer serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	50748.9 Kcal (212475 kJ)
Calories from fat	34541.54 Kcal
		% Daily Value*
Total Fat	3837.95g	5905%
Cholesterol	8768.08mg	2923%
Sodium	59264.39mg	2469%
Potassium	1445.09mg	31%
Total Carbs	1344.61g	448%
Sugars	1168.6g	4674%
Dietary Fiber	10.32g	41%
Protein	2751.7g	5503%
Vitamin C	511.6mg	853%
Iron	131.5mg	730%
Calcium	152.6mg	15%

Amount Per 100 g
Calories	1881.86 Kcal (7879 kJ)
Calories from fat	1280.86 Kcal
		% Daily Value*
Total Fat	142.32g	5905%
Cholesterol	325.14mg	2923%
Sodium	2197.63mg	2469%
Potassium	53.59mg	31%
Total Carbs	49.86g	448%
Sugars	43.33g	4674%
Dietary Fiber	0.38g	41%
Protein	102.04g	5503%
Vitamin C	19mg	853%
Iron	4.9mg	730%
Calcium	5.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

General Tsao's Chicken

Cornstarch, Water, Minced garlic, Minced fresh ginger root and 13 more..
Sweet and Sour Pork III

Pork butt, cut into 1 inch cubes, Salt, White sugar and 20 more..
Chinese Take-Out Sweet and Sour Pork

Pork butt, cut into 1-inch cubes, Salt, Sugar, Soy sauce and 20 more..
Hot and Sour Soup

Pork tenderloin, Chicken broth, Broken tree ear mushrooms and 12 more..
Chinese Chicken Salad With Peanut-Sesame Dressing

Whole chicken breasts, Salt, Fresh chinese egg noodles and 18 more..
General Tso's Chicken IV

Cornstarch, Water, Garlic, minced, Ginger, minced, Sugar and 12 more..
Sesame Chicken

Cornstarch, Minced garlic, Ginger, Sugar, Soy sauce and 7 more..
Wok-Less Yeast-Less Steamed Buns

Sugar, Warm water (about 110 ), All-purpose flour and 14 more..
Sweet Pepper Venison Stir-Fry

Cornstarch, Sugar, Soy sauce, White wine vinegar, Pepper and 5 more..
Soy Sauce Chicken for the Birthday Girl

Chicken breasts, skin and bones left intact (2 lb) and 7 more..
Kung Pao Shrimp

Peeled and deveined shrimp, Dry sherry, Cornstarch, Salt and 13 more..