- Yield: 9 orders of 6 single ribs
Crispy Ginger Ribs
Recipe courtesy of Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club.
- ginger - 1 1/2 cups fresh, minced (1/5 cup of ginger is for the sauce)
- garlic cloves - 20, minced (5 cloves for the sauce)
- soy sauce - 4 cups (1 1/2 cups for the sauce)
- star anise - 5
- scallions - 10, chopped (3 for the sauce)
- water - 2 1/2 qts.
- ginger ale - 3 cups
- white wine - 1 cup
- citrus zest - 1 cup, lemon, lime and orange (+ juice from the fruits)
- sugar - 1 1/2 cups
- cilantro - 1 cup, chopped
- baby back ribs - 6 whole racks
- brown sugar - 3 cups
- ketchup - 1 1/2 cup
- cayenne pepper - 1 tsp.
- flour - 1 cup
- cornstarch - 1 cup
- 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 400°F 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 1/2 cups of soy sauce, brown sugar, ketchup and cayenne pepper. Bring to a boil for three minutes and cool.
- Heat the deep fryer to 375 °F.
- 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 protable fryer.) Drain the ribs on a paper towel.
- To finish, toss the ribs with the sauce and serve hot.