Lu Rou Sichuan Triple Cooked Spareribs With Chiles Recipes

XIAO JIANMING'S SPARERIBS WITH CHILES

Steps:

• Whisk together potato starch mixture and salt in a large bowl, then add ribs and toss to coat. Heat 6 cups peanut oil in a wok or 5-quart heavy saucepan over moderately high heat until it registers 280°F on thermometer. Transfer ribs to wok with a slotted spoon and fry until just beginning to color but not yet pale golden, about 5 minutes. Transfer to paper towels to drain.
• Heat same oil to 380°F and fry ribs again, until dark brown and crisp, about 5 minutes more, then transfer to clean paper towels to drain. Transfer hot oil to a large saucepan to cool before discarding.
• Add remaining 2 tablespoons peanut oil, red pepper flakes, and chile bean sauce to cold, cleaned wok, then stir-fry over high heat until fragrant, 2 to 2 1/2 minutes. Add ribs, whole chiles, wine, sesame seeds, and sugar, and continue stir-frying until chiles are fragrant, about 1 minute. Transfer ribs to a bowl and toss with sesame and chile oils.
• *We prefer Eden brand sesame oil (available at natural foods stores), which is nutty and well balanced, as well as China Bowl, a supermarket brand, which is a little milder.

LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Steps:

• Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
• Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
• To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.

SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS

Steps:

• Line large baking pan with foil. Place ribs in pan. Combine salt-pepper, ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and rub into ribs. Cover and refrigerate overnight.
• Preheat oven to 350°F. Uncover ribs and roast 45 minutes, turning once and basting occasionally with drippings. Combine hoisin and plum sauce. Brush liberally over ribs, covering all sides and using all of glaze. Continue roasting until ribs are tender and glazed, about 20 minutes longer. Transfer ribs to platter. Garnish with cilantro and serve.