ULTRA-STICKY Spare Ribs (ft. CRISPY Rice)

Spare ribs and crispy rice, a combo that could only be born out of a mad scientist's kitchen, or a late-night food-induced dream sequence. This riot of flavors and textures is as audacious as it gets, just the kind of culinary blasphemy you'd expect on this end of the internet. Spare ribs, the rock stars of the pork world, marinated in a concoction so luscious, it would make a monk reconsider his vows. Dark soy, hoisin sauce, Chinese 5-spice, brown sugar and, to top it all, a drenching of rice wine vinegar, this is the motley crew that transforms humble ribs into flavor explosions.

Now, let's pivot to the unsung hero, the 'Keith Richards' to our 'Mick Jagger' of this food saga — the crispy rice. The humble grain, once just a staple, now gets to be the life of the party. Crisped up with a well-worn skillet and a little bit of patience, it serves as a crunchy bed upon which our sticky, tender, rib-ravishing beast lounges. The contrast of textures here is pure culinary genius, a nod to the yin and yang of gastronomic balance. And it doesn't just stop at the crunch. It's also about flavor, that deep, nutty, roasty aroma that fills up your kitchen, and your soul, while frying up this golden cushion.

So, what are we looking at here? A decadent, guilt-ridden foray into the heart of edible hedonism. Or a gastronomic exploration that takes a solid swing at the staid conventions of 'traditional' cooking. The sticky spare ribs over crispy rice is a dish that turns its nose up at modesty and understatement, a meal that leaves your kitchen reeking of audacity and your plates scraped clean. After all, it's only the brave who get to savor the true zest of life and its many flavorful rides. So, grab that apron, fire up the stove and let's set the stage for a meal that's sure to rock your taste buds. 🤘🏼 Adam

Yield: 4-6

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Sticky Spare Ribs & Crispy Rice

Ingredients

Ribs & Glaze

• 1 Rack St. Louis-style Spare Ribs, trimmed
• 3 Tbsp Dark Brown Sugar
• 1 Tbsp Kosher Salt
• 1 Tbsp Chinese 5 Spice
• 2 Tbsp Dark Soy Sauce
• 1/2 cup Light Soy Sauce
• 1/2 cup Hoisin Sauce
• 1/2 cup Rice Wine Vinegar
• 1 tsp Seasoning Sauce
• 3 inches Ginger, minced
• 3 Garlic cloves, minced
• 2 Scallions, sliced thin on the bias
• Toasted Sesame Seeds, garnish
• Chili Oil, garnish (optional)

Crispy Rice

• 1 cup Short Grain Rice
• 1 1/2 cups Water or Stock
• 2 Tbsp Neutral Oil

Instructions

1. Begin by making the 5-spice glaze. In a large bowl, mix together the dark brown sugar, kosher salt, Chinese 5-spice, dark soy sauce, light soy sauce, hoisin sauce, rice wine vinegar, and seasoning sauce.
2. Add the minced ginger and garlic to the bowl, stirring until well mixed.
3. Next, marinate the spare ribs in this glaze. Ensure all pieces are well coated and let them sit for at least two hours, though overnight is preferred for maximum flavor absorption.
4. Preheat your oven to 375 degrees F. Place the marinated spare ribs on a lined baking sheet and bake for about 40-45 minutes, turning them halfway and basting with additional glaze.
5. While the ribs are in the oven, prepare the crispy rice. Rinse the short grain rice under cold water until the water runs clear. This will help remove excess starch and keep your rice from being too sticky.
6. Combine the rinsed rice and water or stock in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes, or until all the liquid is absorbed.
7. Once the rice is cooked, heat the neutral oil in a large, non-stick skillet over medium-high heat. Spread the cooked rice in an even layer and cook without stirring for about 5-7 minutes, or until a golden crust forms on the bottom.
8. Flip the rice over and cook for another 5-7 minutes to crisp up the other side.
9. Once your ribs are done and have a nice, sticky glaze, slice them up. Serve them over a bed of the crispy rice, garnished with thinly sliced scallions, toasted sesame seeds, and a drizzle of chili oil if you like a kick.
10. Enjoy your Sticky Spare Ribs over Crispy Rice hot, and don't forget the napkins!