Recipe Category: Chinese
- 2 sides park baby back ribs or your favorite ribs
- 1/4 cup cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons chapped cilantro sprigs
- 2 tablespoons chopped mint leaves
SPICY COCONUT HERB SAUCE
- 4 cloves garlic — finely minced
- 2 tablespoons finely minced ginger
- 1 cup coconut milk — unsweetened
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons Thai or Vietnamese fish sauce
- 2 tablespoons Chinese rice wine or dry sherry
- zest from 1 lime — finely minced.
- 1 teaspoon chile sauce
- 1 teaspoon curry powder
- 1/2 teaspoon allspice
- Ask the butcher to cut the ribs across the bone, into 2-inch-wide strips.
- Remove the membrane from the underside of the ribs.
- Then cut each strip into 6-inch lengths.
- To make the sauce, combine the sauce ingredients in a small bowl.
- Stir well.
- To braise the ribs, place a heavy stewpot over medium heat.
- Add the cooking oil.
- When the oil gives off little wisps of smoke, add the ribs.
- Fry the ribs until they are lightly browned, about 5 minutes.
- Tip out and discard the oil.
- Add the sauce to the pot holding the ribs.
- Bring to a low boil, cover the pot, and decrease the heat to low so the sauce is at a simmer Cook the ribs until the meat is tender; about 1 hour.
- About every 15 minutes during cooking, stir the ribs,.
- Temporally remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce.
- Return the ribs to the pot and bring to a simmer for 5 minutes, to heat through.
- If you do not plan to serve the ribs within the hour; they may be refrigerated in the sauce up to 24 hours before returning the ribs to a simmer.
- Mix the cornstarch with an equal amount of cold water.
- Stir in just enough of the cornstarch mixture to lightly thicken the sauce.
- Chop the herbs and stir them into the sauce.
- You can keep the ribs warm for up to 1 hour, on lowest heat, before serving.
- Serve the ribs glazed in the sauce.