Lu Rou (Triple-Cooked Spareribs with Chiles)
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
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Cooking tools:
- Deep-fry thermometer
- Wok
- Cheesecloth
- Saucepan
- Mixing bowl
- Plastic wrap
- Refrigerator
- Stove
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 lb. pork spareribs, cut into 3" pieces
- 2 cups Chinese rice wine
- 2 tbsp. Chinese five-spice powder
- 3 1⁄4 cups canola oil
- 10 cloves garlic, 4 sliced, and 6 minced
- 1 (8") piece peeled ginger (3" sliced into "coins," 5" minced)
- 4 dried chiles de árbol
- 3 tbsp. fennel seeds
- 5 star anise
- 2 sticks cinnamon, broken in half
- 2 tbsp. sugar
- 1 tsp. kosher salt
- 4 xiao mi la or red Thai chiles, stemmed and sliced
- 2 erjingtiao or green Thai chiles, stemmed and sliced
- 1⁄3 cup hong you (Sichuan red chile oil; see recipe, or use store-bought)
- Steamed rice, for serving
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