Recipes RSS
China Poblano's Chinese Barbeque Spare Ribs
February 2015
Chinese BBQ-Spare Ribs with Charred Long Beans
Serves 6
The 2015 Asian New Year began with the celebration of the ram, marked by its wise and compassionate spirit and the will to carve out new, more honest relationships in life. Sounds like such an endeavor requires a good meal, which is why China Poblano at the Cosmopolitan in Las Vegas is serving a menu featuring exclusive dishes and cocktails in honor of the holiday. This pork spare rib recipe will show you why quality Asian ingredients and some simple, authentic techniques are well worth the effort.
For the ribs:
5 cups water
2 tablespoons salt
1/4 cup honey
1 teaspoon ground cloves
1 cinnamon stick
1 teaspoon ground mace
1/2 teaspoon freshly cracked black pepper
1 tablespoons cracked star anise
1/4 cup rice vinegar
8 pounds pork spare ribs, about 2 racks
In a large bowl, combine all of the ingredients and whisk until the salt and honey is dissolved to make the brine. Place the ribs in a large baking dish and add enough of the brining liquid so that the ribs are fully submerged. Cover the baking dish with a layer of plastic wrap and then a layer of aluminum foil. Bake in the oven until the ribs are tender, about 4 hours. Remove the ribs from the oven and let cool in the brine until cool enough to handle, about 1 hour. Remove the ribs from the liquid and store in the refrigerator for 1 hour.
For the peanut brittle:
1 cup sugar
1 cup chopped peanuts
1 teaspoon sea salt
In a large sauté pan over medium-low heat, melt the sugar until it begins to turn light brown. Add the peanuts and stir until fully coated. Transfer to a baking sheet lined with parchment paper or a silpat and season with the salt. Allow to cool. Once cool enough to handle, purée into a course powder using a food processor.
For the rib sauce:
1 cup oil
2 shallots, thinly sliced
4 cloves garlic, minced
1 Fresno chile, sliced
1/4 cup sliced galangal
1/2 teaspoon shrimp paste
3/4 tablespoon tamarind paste, dissolved in 1/4 warm water
1 cup red wine vinegar
1 cup lime juice
4 tablespoons fish sauce
1 cup Thai Palm Sugar
1/2 tablespoon salt
Heat the oil to 325 degrees Fahrenheit. Fry the shallot and garlic until golden brown. Using a slotted spoon, strain from the oil and place in a large stock pot. Add the rest of the ingredients and bring to a boil. Lower the heat to a simmer and cook, stirring constantly, until the sauce has thickened, about 30 minutes. Remove from the heat and allow to cool. Purée in blender until smooth and strain.
To finish:
2 pounds Chinese long beans, or green beans as a substitution
1/4 cup oil
1 tablespoon minced garlic
1 tabelspoon minced ginger
Cilantro, for garnish
To make the ribs, heat a large wok or sauté pan over high heat and dry sauté the green beans until nicely charred and al dente. Place on a serving dish in a ring. Heat the wok again until it starts smoking. Add the oil, garlic and ginger and cook until fragrant, about 30 seconds. Add the ribs and sauté until lightly browned, about 1 minute. Add the sauce and toss until all of the ribs are coated with sauce. Add some water if needed. Place the ribs inside of the charred long bean. Garnish with peanut brittle and cilantro sprig.
-
The Return of Truffle Festival
-
Dessert and a Show
-
Hasta Pronto, Chicago
-
Let the Battle Begin!
-
Barmini's Busy Summer
-
What's Coming June-July 2019?
-
AET's Summer Road Trip Festival
-
Somni Earns Two Michelin Stars
-
Oyamel Joins World Wildlife Fund to Save Monarch Butterflies
-
Calendar: May-June 2019
-
Celebrate Spain’s Cocktail Obsession: The Gin-Tonic
-
America Eats Tavern & Folger Library Join Forces for “First Chefs” Menu
-
Calendar: April 2019
-
Jaleo Disney Springs Now Open
-
Spring – And Cherry Blossoms – Are in the Air
-
Calendar for February-March 2019
-
Four José Restaurants Make OAD Top 100 List
-
The Spanish Are Coming
-
Calendar for January-February 2019
-
Albert Adrià at minibar
-
Calendar for January 2019
-
New Years 2019, José-Style
-
Calendar for November 2018
-
Introducing: Sparkling Festival
-
Two José Restaurants Make Washington Post's First Hall of Fame
-
Upcoming Events, October 2018
-
Upcoming Events, September 2018
-
Jaleo's Sangria Festival
-
Controlling the Fire: America Eats Tavern's New Barbecue Menu
-
ThinkFoodGroup Calendar July 2018
-
China Chilcano's Ceviche Festival
-
ThinkFoodGroup Openings
-
José and Team Announce Mercado Little Spain
-
A ‘Few of Our Favorite Things’ to Eat at OVATIONS this Summer
-
America Eats Tavern Returns to DC
-
TFG Calendar, June-July 2018
-
Summer Cocktail Festival
-
Dine-N-Dash Celebrates Puerto Rico
-
Jaleo's 25th Anniversary
-
Beefsteak Opens at Cleveland Clinic
-
Fish by José Andrés Opens Patio For The Season
-
Butterfly Tacos Y Tortas Opens
-
Fish by José Andrés Opens in the Bahamas
-
What's On The Calendar, April 2018
-
Jaleo Turns 25
-
Somni Opens in Los Angeles
-
What's Coming Up, March 2018
-
Zaytinya Opens in Frisco, Texas
-
How to Ring in 2018, José Style!
-
Bennett Haynes, Beefsteak's Chief of Produce, Returns to Thailand
-
Navidad en España
-
Close Out 2017 and Start 2018 on a High Note!
-
DC Cocktail Week is Back
-
ThinkFoodLab Transforms for the Holidays
-
minibar Film Debuts at Food Film Festival
-
Aquafaba, Your New Favorite Cocktail Addition
-
Minibar’s General Manager Travels the World for Food
-
José and Team Celebrate 2018 Michelin Guide
-
What's Coming Up This Fall?
-
Get Your Passport to Peru at China Chilcano
-
Farm-to-Mesa Dinner at Jaleo
-
Mexico Earthquake Relief at Oyamel
-
Dining With a Star Chef at Oyamel
-
It's Tiki Time
-
How to Order a Beer in Spain
-
China Chilcano Chef Carlos Delgado at the Smithsonian
-
José and ThinkFoodGroup Launch ThinkFoodLab
-
Tastemade Features é by José Andrés
-
Mezcal at the Smithsonian
-
Upcoming Events in the World of José and TFG
-
Fish by José Andrés to Open in the Bahamas
-
San Sebastian Comes to Beverly Hills
-
Rooftop Veggie Dinner
-
New Dining Concept Coming to SLS Hotel in Beverly Hills
-
Jaleo's 15th Annual Paella Festival Kick-Off
-
Zaytinya's Chef Costa Prepares a Forest Feast
-
What's on the Calendar this Summer?
-
Yes Way Rosé!
-
Majambo, Chocolate’s Creamy Peruvian Cousin
-
Make China Chilcano's Ceviche Clásico at Home!
-
Jaleo to Debut at Disney Springs
-
Oyamel's Chef Omar Talks Heirloom Corn
-
Springtime is for golf, cherry blossoms, soccer, and more!
-
China Chilcano Head Chef Carlos Dishes on DC's Food Scene
-
Two New Rum Cocktails to Warm Up Your Winter
-
What's In Store for 2017?
-
Beefsteak's Marinated Beet Salad
-
Help Me Save the Monarchs
-
Beet the Winter Blues with Red, White, and Gold!
-
Winter’s Treasure: Black Truffles
-
minibar Receives Two Michelin Stars
-
Spanish Flavors: Potato Chips Made With Extra-Virgin Olive Oil
-
Spanish Traditions: Feria De Jerez
-
Barmini, Beefsteak, Jaleo, Minibar, Zaytinya Make Washington City Paper’s Best Of DC 2016
-
How You Can Slice Jamón Like A Master
-
Spain’s Culinary Secrets Can Be Yours, At Jaleo
-
Team Beefsteak Cooks Fresh From The Farmers’ Market
-
Oyamel’s Rooftop Garden
-
Ode to Spring Vegetables
-
We’re Ready for Paella
-
ThinkFood Sound Bites: Wine Director Andy Myers
-
The Birth of Beefsteak
-
15 Hottest Openings: China Chilcano
-
A Second Beefsteak is in the Works
-
#VegetablesUnleashed
-
The Spirit of Mexico's Tequila and Mezcal
-
Diamonds of the Kitchen: The Beauty of Black Truffles
-
The Washington Post, "José Andrés' China Chilcano Previewed"
-
José Talks Vegetables & Beefsteak with The Washington Post
-
China Chilcano Debuts in Washington DC’s Penn Quarter
-
Tasting Peru with José Andrés and Team
-
For Post-Holiday Celebrations in Mexico, Let Them Eat Cake
-
Spain’s Christmas Orange, la Clementina
-
“The Classic” Tartare by Bazaar Meat at SLS Las Vegas
-
José Andrés Announces the Opening of Beefsteak in January 2015
-
SLS Las Vegas to Open Labor Day Weekend
-
minibar by José Andrés: A Day in the Life
-
How to Drink Porrón
-
José Andrés Brings the Wonders of China and Peru to the Nation’s Capital
-
è by José Andrés Named Top Hotel Restaurant in The Daily Meal in 2013
-
Travel+Leisure Explores Puerto Rico’s Dorado Beach
-
Jaleo Crystal City Named One of Northern Virginia's Best in 2013
-
Jaleo Las Vegas & minibar named 2013 James Beard Award Semifinalists
-
Washingtonian Magazine Takes a Look at minibar: Thoroughly Modern
-
Jaleo 20th Anniversary
-
Dorado Beach Breathes New Life Into the Caribbean.
-
Zaytinya Lands in the Top Ten of Washingtonian's 100 Best Restaurants List of 2013
-
The Latest Cocktail Mecca: José Andrés's barmini
-
Washington Post Takes You Inside barmini, José Andrés’s Cocktail Lab
-
The Nation's Restaurant News Profiles José Andrés' minibar
-
Jaleo Receives 3 1/2 Stars from The Washington Post
-
Zaytinya's 3-Star Review in The Washington Post
-
Oyamel Named Among Top 10 Mexican Restaurants in the World in 2012
-
The Miami Herald Calls José Andrés’ Bazaar a Fun, Sexy triumph
-
China Poblano Named a Hotel Hot Spot in Travel+Leisure
-
Vegas Seven Magazine Names Jaleo by José Andrés Best New Restaurant
-
The Atlantic Magazine Calls Las Vegas 'Chef City'
-
China Poblano Named One of the World's "Hot Tables"
-
The Bazaar in Beverly Hills Named a 2010 Best New Restaurant in America
-
LA Times' 4-Star Review of José Andrés's The Bazaar Beverly Hills