This recipe, adapted from A-Frame, chef Roy Choi’s restaurant in Culver City, Calif., is part of a menu inspired by Hawaiian cuisine. Choi encourages diners to eat with their hands, so toss etiquette out the door and connect with these spicy ribs with reckless abandon.
- ½ orange
- ½ lemon
- 1 bay leaf
- ½ teaspoon white peppercorns
- ½ teaspoon juniper berries
- 1 whole star anise
- ½ teaspoon whole cloves
- ½ teaspoon fennel seeds
- ½ sprig each thyme, rosemary and oregano
- 1 small knob peeled ginger
- 1 stalk lemon grass
- 2 cloves garlic, peeled
- 2 tablespoons salt
- 1 ½ pounds baby back pork ribs
- ¾ cup hoisin sauce
- ⅓ cup oyster sauce
- ⅓ cup black bean chile-garlic sauce
- ¾ cups sambal chile sauce
- ⅓ cup rice wine vinegar
- ¾ cups orange juice
- Peanut oil, for frying
- Toasted sesame seeds, for garnish
- Sliced scallions, for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
2227 calories; 184 grams fat; 41 grams saturated fat; 0 grams trans fat; 81 grams monounsaturated fat; 50 grams polyunsaturated fat; 75 grams carbohydrates; 6 grams dietary fiber; 40 grams sugars; 71 grams protein; 237 milligrams cholesterol; 9528 milligrams sodium
- Juice the orange and lemon; reserve the rinds. In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water. Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour. Strain, reserving the liquid and discarding the solids.
- Place the ribs in a large pot, cutting them up, if necessary, to fit. Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour. Remove ribs from braising liquid and discard liquid. Cool ribs for about 1 hour. Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
- Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
- In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees. Fry the ribs in batches until golden-brown, 3 to 5 minutes. Drain on paper towels. Toss the ribs with the sauce in the bowl until completely coated. Serve garnished with sesame seeds and sliced scallions.
3 hours, plus cooling