Crispy Ginger Ribs
Submitted by Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club
Yield: 9 orders of 6 single ribs
Ingredients
1 ½ cups fresh minced ginger (1/5 cup of ginger is for the sauce)
20 cloves minced garlic (5 cloves for the sauce)
5 star anise
4 cups soy sauce (1 ½ cups for the sauce)
10 scallions, chopped
(three for the sauce)
2 ½ qts. water
3 cups ginger ale
1 cup white wine
1 cup total lemon, lime and orange zest
(+ juice from the fruits)
1 ½ cups sugar
1 cup chopped cilantro
(save stems for braising)
6 whole racks baby back ribs
3 cups brown sugar
1 ½ cups ketchup
1 tsp. cayenne pepper
1 cup flour
1 cup cornstarch
Procedure:
• In a large braising pan, combine the ginger, garlic, soy sauce, star anise, scallions, water, ginger ale, white wine, citrus zest and juice, sugar, and cilantro stems. Bring to a boil.
• Add the baby back ribs, cover with foil and bake at 400º for around two hours, until ribs are very tender. Let cool to room temperature, then spread the ribs onto sheet pans and refrigerate until chilled and firm (about 45 minutes).
• In a large pan, heat canola oil and add garlic, ginger and scallions; set aside for sauce. Cook over medium heat, stirring constantly. Add the set-aside 1 ½ cups of soy sauce, brown sugar, ketchup and cayenne pepper. Bring to a boil for three minutes and cool.
• Heat the deep fryer to 375º.
• In a large bowl, whisk together the flour and cornstarch.
• Cut the racks into individual ribs and toss them in the flour/cornstarch mixture, shaking off the excess. Working in small batches, fry the ribs until slightly golden and crispy. (For outdoor cooking, you can use a portable fryer.) Drain the ribs on a paper towel.
• To finish, toss the ribs with the sauce and serve hot.
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