Chinese Glazed Riblets with Garlic and Thai Basil

Gluten Free
Dairy Free
Health score
38%
Chinese Glazed Riblets with Garlic and Thai Basil
165 min.
8
2134kcal

Suggestions


Indulge in the rich and savory flavors of our Chinese Glazed Riblets with Garlic and Thai Basil, a dish that promises to elevate your dining experience. Perfectly suited for lunch or dinner, these riblets are not only gluten-free and dairy-free but also packed with a delightful combination of spices and herbs that will tantalize your taste buds.

Imagine tender pork spareribs, marinated in a fragrant blend of mushroom soy sauce, Shaoxing rice wine, and aromatic spices like star anise and ginger. The slow braising process ensures that the meat becomes incredibly tender, while the final deep-frying step adds a satisfying crispiness that contrasts beautifully with the sticky, sweet glaze. The addition of fresh Thai basil and garlic brings a burst of freshness, making each bite a harmonious blend of flavors.

This recipe serves eight, making it an ideal choice for gatherings or family dinners. With a preparation time of just over two hours, you can easily impress your guests with a dish that looks and tastes like it came straight from a gourmet restaurant. Whether you're a seasoned cook or a culinary novice, this recipe is approachable and rewarding, ensuring that your kitchen will be filled with enticing aromas and your table with happy diners.

Ingredients

  • 0.5 teaspoon five spice powder chinese
  • 0.5 cup basil 
  • cup cornstarch 
  • tablespoon fish sauce 
  • 0.8 cup ginger fresh unpeeled coarsely chopped
  • tablespoons garlic minced
  • servings sauce 
  • tablespoons soy sauce reduced-sodium
  • pounds pork spareribs louis-style trimmed cut in half across the bone*
  • servings crossing over quintessential american desserts 
  • tablespoons rice wine dry
  • 0.8 cup soya sauce 
  •  star anise 
  • tablespoons sugar 
  • 0.5 cup rice vinegar red chinese
  • 0.3 cup vegetable oil for deep-frying for cooking in wok

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • pot
  • kitchen thermometer
  • wok
  • spatula
  • tongs
  • colander

Directions

  1. Cut apart between bones. Rinse and put in a 6- to 8-qt. pot.
  2. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam.
  3. 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.
  4. Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water.
  5. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.
  6. Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.
  7. Preheat oven to 250 and set a rimmed baking sheet in it.
  8. 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 35
  9. Meanwhile, skim and discard fat from bowl of ribs.
  10. 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. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes.
  11. Transfer ribs to baking sheet in oven.
  12. Heat a wok or 12-in. frying pan over medium heat.
  13. 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.
  14. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.
  15. Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.
  16. *Ask a butcher to trim and cut the ribs for you. Find mushroom soy sauce, Shaoxing rice wine, Chinese red vinegar, and Thai basil at Asian markets.
  17. Make ahead: Up to 1 day through step 3 (drain ribs after 12 hours).
  18. USE PORK SPARERIBS AND BEEF SHORT RIBS. More generously marbled than pork baby back ribs, country-style spareribs, or regular beef ribs, they're noticeably more juicy and flavorful.
  19. TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.
  20. REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It's easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Nutrition Facts

Calories2134kcal
Protein19.68%
Fat74.17%
Carbs6.15%

Properties

Glycemic Index
32.51
Glycemic Load
6.96
Inflammation Score
-4
Nutrition Score
44.829130514808%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:2134.02kcal
106.7%
Fat:173.85g
267.46%
Saturated Fat:68.72g
429.5%
Carbohydrates:32.45g
10.82%
Net Carbohydrates:31.69g
11.52%
Sugar:9.92g
11.02%
Cholesterol:481.44mg
160.48%
Sodium:2235.2mg
97.18%
Alcohol:1.81g
100%
Alcohol %:0.31%
100%
Protein:103.79g
207.58%
Selenium:120µg
171.43%
Vitamin B6:2.9mg
145.17%
Zinc:21.39mg
142.58%
Vitamin B3:26.97mg
134.85%
Vitamin B12:7.07µg
117.88%
Vitamin B2:1.48mg
87.26%
Phosphorus:862.77mg
86.28%
Vitamin B1:1.05mg
70.15%
Iron:9.76mg
54.23%
Potassium:1582.28mg
45.21%
Vitamin D:6.02µg
40.11%
Magnesium:133.16mg
33.29%
Copper:0.51mg
25.46%
Vitamin K:24.81µg
23.63%
Vitamin B5:1.58mg
15.85%
Manganese:0.31mg
15.37%
Vitamin E:1.48mg
9.89%
Calcium:98.43mg
9.84%
Folate:24.5µg
6.13%
Vitamin A:157.61IU
3.15%
Fiber:0.76g
3.04%
Vitamin C:1.8mg
2.18%
Source:My Recipes