STREAMING NOW: Carnivorous

Chinese Glazed Riblets With Garlic and Thai Basil

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from the restaurant Betalnut in San Francisco, California.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut ribs apart between bones. Rinse and put in a 6- to 8-qt pot. Add 2 1/2 qts water, cover and bring to a boil. Skim and discard any foam.
  2. Add mushroom soy sauce, rice wine, five-spice powder, star anise and ginger. Return to a boil, then reduce heat and simmer covered, until meat is tender (45 minutes to 1 hour).
  3. Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill covered, at least 4 and up to 12 hours.
  4. Meanwhile, in a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.
  5. Preheat oven to 250 degrees F and set a rimmed baking sheet in it. Pour 1 1/2 in oil into a 5- to 6-qt pot. Insert a deep-fry thermo­meter and heat oil over high heat to 350 degrees F.
  6. Meanwhile, skim and discard fat from bowl of ribs. Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch.
  7. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes. Transfer ribs to baking sheet in oven.
  8. Heat a wok or 12-in frying pan over medium heat. Add 1 tbsp of remaining 1/4 cup oil. When it's hot, stir in one-quarter of garlic. Cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well (1 to 2 minutes). Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.
  9. Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: