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STEAL THIS RECIPE: Asian Spiced Pork Spare Ribs
June 30, 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.
Asian Spiced Pork Spare Ribs is $19 at Asia de Cuba. The cook at home cost is $6.51.
Ingredients:
4-6 pork spare ribs ($3.25)
1 teaspoon Chinese five-spice powder ($0.05)
1 pinch salt ($0.01)
1 teaspoon Sechuan peppercorns ($0.09)
1/3 cup soybean oil ($0.68)
2 cups chicken broth ($1.27)
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. (See recipe below.) 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 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.
Chili-Soy BBQ Sauce
2 teaspoons fresh lemongrass, chopped ($0.26)
1/2 whole dried ancho chili ($0.17)
1 teaspoon fresh ginger, chopped ($0.09)
1/8 teaspoon fresh red jalapeno, finely chopped ($0.04)
1 teaspoon fresh garlic, chopped ($0.08)
1 teaspoon fresh shallots, chopped ($0.05)
1 tablespoon soybean oil ($0.21)
1 teaspoon soy sauce ($0.04)
Puree all the fresh ingredients in a blender or food processor. Heat the soybean oil in medium sauté pan with all the sauce ingredients except for the soy sauce. Heat for at least 20 minutes or until mixture becomes aromatic. Finally add the soy sauce and bring up to a simmer, then remove from the heat.
CLICK HERE for a printable version of this recipe.
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