- 3 1/2 pounds spareribs (one full slab of spareribs)
- 3 tablespoons grapeseed or peanut oil
- 3 tablespoons minced ginger
- 4 scallions, minced, plus one sliced for garnish
- 6 cloves garlic, minced
- 6 tablespoons Chinese rice wine (Shao Xing)
- 5 tablespoons brown rice vinegar (available in Asian grocery stores)
- 2 teaspoons five-spice powder
- 7 tablespoons honey
- 6 1/2 tablespoons dark soy sauce
- 3/4 teaspoon crushed red pepper
- 1 1/2 cups water
- 2 teaspoons cornstarch
Using a sharp knife, cut between each rib to separate them into individual ribs. Place the ribs in a plastic resealable food storage bag and set aside.
In a medium skillet, heat half of the oil over high heat and sauté the ginger, minced scallion, and garlic until fragrant. Transfer to a mixing bowl and add the rice wine, rice vinegar, five-spice powder, honey, and crushed red pepper and whisk to combine. Stir in 3/4 cup of the water, then pour this marinade over the ribs into the plastic bag and seal tightly, expelling as much air as possible to form a tight seal. Move the ribs around in the marinade so that they are all well-coated. Transfer to a bowl or rimmed baking sheet (to catch any drips) and refrigerate for at least 3 hours and up to overnight, turning the bag occasionally to promote even marination.
Remove the ribs from the refrigerator and allow to come to room temperature for about an hour. Preheat the oven to 300°F.
Remove the ribs from the marinade and reserve the marinade separately. Heat the remaining oil in a large nonstick skillet. When hot, sear the ribs (in batches if necessary) until caramelized on all sides, 6 to 8 minutes. As they are browned, transfer the ribs to a large, heavy Dutch oven.
Whisk the cornstarch into the reserved marinade and add the remaining 3/4 cup of water. Pour this mixture into the hot skillet, bring to a boil, and cook until thickened, about 4 minutes. Pour the hot marinade mixture over the ribs in the Dutch oven, cover tightly, and transfer to the oven. Cook, rearranging the ribs once or twice during cooking, until the ribs are fall-from-the-bone tender, 2 to 2 1/2 hours. Remove from the oven and carefully transfer the ribs to a large bown or tray and cover to keep warm.
Using a spoon, skim as much of the fat from the top of the cooking liquid as possible and discard. Transfer the Dutch oven to the stovetop and bring to a boil over high heat. Cook, stirring occasionally, until the liquid reduces to a thick, glossy coating consistency, 3 to 4 minutes. Return the ribs to the pan and turn to coat in the sauce, then serve immediately, garnished with the sliced scallion.
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