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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A sweet, gooey super delicious appetizer that your guests never get enough of... Ingredients:
2 lbs st louis ribs, cut 2 inches (see note) |
water (to cover) |
3 slices ginger, lightly smashed |
3 scallions, lightly smashed |
2 star anise (see note) |
1/4 cup dark soy sauce |
1/2 cup sugar |
1/2 cup chicken stock |
2 teaspoons dark soy sauce |
1/2 teaspoon orange zest, minced (see note) |
1 teaspoon vegetable oil |
Directions:
1. Note: St Louis ribs are pork spare.
2. ribs with the brisket removed.
3. I haven't been successful making the dish with back ribs or baby back ribs.
4. If you have a chopping cleaver, separate the ribs (removing all fat) and carefully chop them into 2 pieces.
5. Your butcher can use his electric saw to cut them down if this is what you prefer.
6. You still have to separate them.
7. Note: Star anise, available in Asian grocery stores, is an eight pointed star shaped ingredient.
8. Each point has an anise seed in it.
9. It's hard to find whole pieces so just count out a total of 16 points (more or less, depending on how much you like the taste).
10. Note: Orange zest is the thin outside layer of the orange peel.
11. Use a sharp peeler to remove it.
12. Check to make sure you have a minimum of the bitter white membrane left on it.
13. (It can be trimmed with a sharp knife).
14. Mince enough of the zest to yield 1/2 tablespoon (or a little more, if you like).
15. Put the ribs, ginger, scallion, star anise and 1/4 C soy sauce in a pot along with water to cover.
16. Bring to a boil and let simmer, uncovered, for 20 minutes.
17. Pour into a colander, let cool and remove all the pieces of seasonings.
18. To glaze the ribs: heat a wok on high flame and add a teaspoon of oil (just enough to lightly coat the ribs).
19. Stir in the ribs to coat.
20. Stir the glaze ingredients to bring the sugar into suspension and add it to the wok.
21. Keeping the fire on high, stir the mixture occasionally until you notice a definite reduction in the amount of liquid.
22. (The whole glazing process takes only about 10 minutes or so) Now comes the only really critical part of making the dish: once the glaze starts to reduce it finishes up very quickly so watch carefully!
23. Stir constantly until the glaze has reduced entirely and remove to a serving platter.
24. (If you cook too long it starts to burn very quickly).
25. Warning: the glaze holds the heat for a long time so make sure you wait 2- 3 minutes before eating.
26. This dish can be prepared in advance and reheated in the microwave.
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