1 rack Iberico Pork St. Louis-cut Spare Ribs
High heat oil for deep frying
For the braising liquid
6 cups water
¼ cup soy sauce
3 tbsp rice or apple cider vinegar
2 tbsp tomato paste
1 onion, halved
1 carrot, roughly chopped
1 head garlic, unpeeled, cut in half horizontally
1” piece of ginger
2 tbsp sugar
1 tbsp red pepper flakes
1 tsp whole black peppercorns
For the fish sauce caramel
½ cup good-quality fish sauce
¼ cup water
3 tbsp soy sauce
3 tbsp brown sugar
1 tsp sriracha sauce
1 tsp garlic powder
White sesame seeds
Scallions, light and dark green parts only, cut thin on a bias
- Place the meat and all the braising ingredients in a large pot. Over medium heat, bring liquid to just below a simmer. Be careful not to let it boil. Cook for about 1 hour.
- Remove ribs from the pot onto a plate to cool. Discard liquid or strain and reserve for another use.
- Combine all fish sauce caramel ingredients together in a saucepan over medium heat and reduce by half.
- Cut braised and cooled racks into individual ribs.
- Pre-heat deep fryer or a deep pot on the stove with plenty of oil to 375°F.
- Toss ribs with corn starch until completely coated. Let them sit in the corn starch for at least 10 minutes and then shake off any excess.
- Fry ribs until golden, 4-5 minutes, working in batches, if necessary, to avoid crowding them.
- Toss the ribs while still hot with the fish sauce caramel until fully coated.
- Serve sprinkled with sesame seeds and scallions.
Recipe and Image Credit: Marx Foods