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Asian Spiced Pork Spare Ribs
Stolen on: June 29, 2005
One of Sunset Boulevard's hippest hotels is home to Asia de Cuba. We've "stolen" just the right recipe to showcase Chef Joe Ojeda's pizzazz for Latino-Asian fusion dishes. Jalapeno meets lemongrass in this unique way to enjoy pork spare ribs. If you're cruising the Sunset Strip this summer, stop in for the real deal and enjoy the dining on their patio overlooking West Hollywood, which features enormously over-scaled terra cotta pots planted with fichus trees and flowering bougainvillea vines.
About the chef: Since Asia de Cuba opened six years ago, Joe Ojeda has lent his skilled culinary sense, both as Sous Chef and as Executive Sous Chef.
Now in his new role as Executive Chef, Joe practices his skill with devotion akin to that of an artist’s — integrating his experience as an abstract painter along with his strong Latin cultural heritage and influence.
Watching his stepfather cook in the kitchen of his family’s L.A. restaurant, Via Fettuccini on Melrose Avenue, at the age of seven, Ojeda began a culinary tutelage in childhood. Prior to joining Asia de Cuba in 1999, Ojeda was Sous Chef for Universal Studios/MCA Catering Department, handling parties ranging from film premieres to events with Mercedes Benz, Microsoft, MTV, not to mention buffet dinners for 10,000 guests.
Joe Ojeda’s cross-cultural Asian-Latin dishes are served to be shared “family style” as portions are generous. “At a young age, I was hooked on the cuisine and culture,” says Joe. “Yucca, Mojitos, Platanos Maduros, chimichurri sauce — I was brought up on this stuff.”
Mondrian Hotel
8440 Sunset Boulevard
West Hollywood, CA
323-848-6000
www.mondrianhotel.com
| Asian Spiced Pork Spare Ribs | ||
| Asia de Cuba at the Mondrian Hotel | ||
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Asian Spiced Pork Spare Ribs is $19 at Asia de Cuba. The cook at home cost is $6.51.
This is a 2-part recipe:
Ingredients:
Rub the spare ribs generously with the five-spice Chinese powder, salt and Sechuan peppercorns. (Chinese spices and many of the other ingredients in this recipe can be found in the Asian section of most supermarkets or at Asian specialty markets.)
Heat the soybean oil in a medium sauté pan on high. Sear the spare ribs in the oil until they are brown and sweet-smelling. Next, pour the chicken broth into the skillet with the liquid almost covering the ribs. Add more chicken broth if necessary. Add a small amount of the Chili-Soy BBQ sauce to the pan. Cover and simmer on low heat for two hours or until ribs are tender.
When ribs are cooked, remove from the pan and pour away cooking liquid. Then put the ribs back in the pan and add the rest of the Chili-Soy BBQ sauce. Heat for a few minutes, then place ribs in the center of a plate, stacking them two by two on top of each other. The sauce should be thick and stick to the ribs.
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