SPICY BABY BACK RIBS

Spicy Baby Back Ribs image

Provided by The New York Times

Time 3h

Yield 2 servings

Number Of Ingredients 23

1/2 orange
1/2 lemon
1 bay leaf
1/2 teaspoon white peppercorns
1/2 teaspoon juniper berries
1 whole star anise
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
1/2 sprig each thyme, rosemary and oregano
1 small knob peeled ginger
1 stalk lemon grass
2 cloves garlic, peeled
2 tablespoons salt
1 1/2 pounds baby back pork ribs
3/4 cup hoisin sauce
1/3 cup oyster sauce
1/3 cup black bean chile-garlic sauce
3/4 cups sambal chile sauce
1/3 cup rice wine vinegar
3/4 cups orange juice
Peanut oil, for frying
Toasted sesame seeds, for garnish
Sliced scallions, for garnish

Steps:

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.