FRIED RIBS - Roy Choi

 Who fries ribs? Me, that’s who. I first thought of frying ribs when I was at the Embassy Suites in Sacramento; they got rave reviews in the local paper. So I’ve fried ribs, and now you will, too.

SERVES 4 TO 6

BRAISE LIQUID

10 cups water

½ cup garlic cloves, peeled

½ cup chopped peeled fresh ginger

½ onion, chopped

½ cup fresh cilantro stems

1½ teaspoons black peppercorns

½ cup natural rice vinegar (not seasoned)

1 tablespoon kosher salt

1 tablespoon sugar

10 cups water

RIBS

2½ pounds baby back ribs, rinsed and scored

2 quarts vegetable oil

SAUCE

½ cup hoisin sauce

¼ cup oyster sauce

½ cup chili garlic sauce

½ cup Chinese black bean sauce

1 cup fresh orange juice

2 tablespoons fresh lime juice

¾ cup water

2 tablespoons Sriracha

1½ tablespoons Chinese mustard powder

1 tablespoon brown sugar

GARNISH

Scallions sliced on a bias

Roasted sesame seeds

ONE DAY AHEAD

In a big pot over high heat, combine all the braise ingredients. Bring the braise to a boil, then add the rack of ribs, making sure the ribs are completely submerged in the water. If the ribs don’t fit in your pot, cut them into 2 racks. Reduce the heat and simmer the ribs in the brine for 1 hour. Pull out the ribs and place them on a wire rack on a sheet pan. Allow the ribs to come to room temperature and then transfer them to the refrigerator and leave them there, uncovered, overnight. Discard the brine.

THE NEXT DAY

In a big bowl, combine all the sauce ingredients and give them a good whisk.

Heat the vegetable oil to 350°F in a deep fryer or in a large, deep pot. Cut the ribs into individual portions. In batches (so the oil maintains its temperature), fry ’em until the outside gets crispy and develops a deep golden brown color. Pull them out, drain on a paper-towel-lined plate or cookie sheet, and immediately toss with the sauce—enough to generously coat the ribs.

Put the ribs on a plate and garnish with the scallions and a shower of roasted sesame seeds.

YOU’LL HAVE
STICKY FINGERS.