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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.