Sweet Chili Honey Ribs

Chef Ken Nguyen

Meal Set Bistro

Parboiling yields the most tender and succulent ribs, whether finishing in the fryer, or on a grill, before saucing. Adjust the amount of Thai chile pepper if sensitive to heat, this little guy is fiery.

Ingredients

Rib Boil

Half rack of ribs 

1/2 cup brown Miso paste 

1/2 cup soy sauce 

1/4 cup peppercorns

3 green onions (good way to use scraps) 

Sweet chili sauce (yield 2 cups)

1 cup water

1 cup rice vinegar

1 cup sugar

2 tsp fresh ginger root, minced

2 tsp hot chili pepper, minced

2 tsp ketchup

1 tsp garlic, minced

2 tsp cornstarch

1 Tbsp water (or as needed) 

Garnish

1 Tbsp chili oil

Bamboo leaf 

2 Tbsp crisp fried onion pieces

1/2 tsp sesame seeds

1 Tbsp green onion

few sprigs cilantro 

1 Thai chile pepper 

1 wedge lime

Method

1. Cover the ribs, in a large pot with all the boil ingredients. 
2. On medium heat, bring ribs to a boil.
3. Reduce heat and simmer for 3-4 hours until soft. 
4. Cool for at least 1 hour or in the fridge overnight.
5. Cut ribs into single bone pieces.
6. Preheat a pot of oil to 350°.
7. Add ribs to the hot oil and flash fry for 1 minute.
8. Remove and place on paper towels to drain excess oil. 
9. Transfer the ribs to a bowl with 1/2 cup sweet chili sauce and chili oil.
10. Place ribs on a plate with bamboo leaf and sprinkle all garnishes on top.

Sweet Chili Sauce

1. Add all the ingredients into a small pot.
2. Bring the mixture to a boil, then simmer for 5 minutes on reduced heat while stirring.
3. Add cornstarch and water mixture into the pot. 
4. Cool until ready to use. 

Yield 1 serving