CUMIN SPARE RIBS

Ingredients

• 41 oz (1160 grams) of spare ribs, uncut
Marinate:
• 2 large scallions, cut into segments
• 5 slices of ginger
• 1 star anise, crushed
• 1/4 cup soy sauce
• 3 tsp dark brown sugar
• 1 tsp salt
To finish:
• Canola oil for frying
• 6 cloves garlic, minced
• 1 1/2 tbsp minced ginger
• 3 small red chilis, diced
• 4 tbsp cumin seeds, coarsely ground/crushed
• 1 tsp ground white pepper
• 1/2 ~ 3/4 tsp sea salt
• 3 tbsp finely diced scallions
• Drizzle with chili oil if available

Instructions

1. TO MARINATE THE SPARE RIBS: Combine scallions, ginger, crushed star anise, soy sauce, dark brown sugar and salt together, then rub it evenly over the spare ribs. Let marinate for at least 2 hours to 4 hours, redistributing the marinate a few times in between.
2. TO COOK THE SPARE RIBS: Wrap the spare ribs tightly with foil. You can steam the ribs over high heat for 40 min ~ 1 hour, until a fork can be easily inserted into the meat. Or bake in a 320 F/165C oven, for 1:30 ~ 2 hours until a fork can be easily inserted into the meat.
3. TO FRY THE CUMIN RIBS: Combine minced garlic, minced ginger and diced chili together, set aside. In a spice-grinder or stone-mortar, pulse/pound the cumin seeds until coarsely ground, then mix with ground white pepper, set aside.
4. Remove all the marinate from the ribs, then cut in between each rib-bones to separate. Add enough canola oil to a flat heavy-bottom (cast iron would be ideal) skillet until it reaches 1/2" (1 cm) deep, then set over medium-high heat. Very sparingly, dust the ribs with a bit of flour, then fry in the hot oil until browned on both sides. Remove the ribs, then drain the skillet until there's only 3 tbsp of oil left.
5. Add the minced garlic/ginger/chili, and cook until fragrant (careful not to burn the garlic). Turn the heat down to medium-low, then add the ribs back into the skillet, along with the cumin/white pepper mixture. Toss and cook until the ribs are evenly coated in spices and fragrant. Add the diced scallions and re-season with sea salt. Drizzle with chili oil if available, then serve immediately.