Prep 45 mins
Cook 30 mins
A sweet, gooey super delicious appetizer that your guests never get enough of...
- 2 lbs st louis ribs, cut 2 inches (see note)
- water (to cover)
- 3 slices ginger, lightly smashed
- 3 scallions, lightly smashed
- 2 star anise (see note)
- 1⁄4 cup dark soy sauce
- 1⁄2 cup sugar
- 1⁄2 cup chicken stock
- 2 teaspoons dark soy sauce
- 1⁄2 teaspoon orange zest, minced (see note)
- 1 teaspoon vegetable oil
- Note: St Louis ribs are pork spare.
- ribs with the brisket removed.
- I haven't been successful making the dish with back ribs or baby back ribs.
- If you have a chopping cleaver, separate the ribs (removing all fat) and carefully chop them into 2" pieces.
- Your butcher can use his electric saw to cut them down if this is what you prefer.
- You still have to separate them.
- Note: Star anise, available in Asian grocery stores, is an eight pointed star shaped ingredient.
- Each point has an anise seed in it.
- It's hard to find whole pieces so just count out a total of 16 points (more or less, depending on how much you like the taste).
- Note: Orange zest is the thin outside layer of the orange peel.
- Use a sharp peeler to remove it.
- Check to make sure you have a minimum of the bitter white membrane left on it.
- (It can be trimmed with a sharp knife).
- Mince enough of the zest to yield 1/2 tablespoon (or a little more, if you like).
- Put the ribs, ginger, scallion, star anise and 1/4 C soy sauce in a pot along with water to cover.
- Bring to a boil and let simmer, uncovered, for 20 minutes.
- Pour into a colander, let cool and remove all the pieces of seasonings.
- To glaze the ribs: heat a wok on high flame and add a teaspoon of oil (just enough to lightly coat the ribs).
- Stir in the ribs to coat.
- Stir the glaze ingredients to bring the sugar into suspension and add it to the wok.
- Keeping the fire on high, stir the mixture occasionally until you notice a definite reduction in the amount of liquid.
- (The whole glazing process takes only about 10 minutes or so) Now comes the only really critical part of making the dish: once the glaze starts to reduce it finishes up very quickly so watch carefully!
- Stir constantly until the glaze has reduced entirely and remove to a serving platter.
- (If you cook too long it starts to burn very quickly).
- Warning: the glaze holds the heat for a long time so make sure you wait 2- 3 minutes before eating.
- This dish can be prepared in advance and reheated in the microwave.