Hunan Cumin Ribs
By Saskia Poulos, Chef and Organic Farm Assistant at the Oak Spring Garden Foundation
(Serves 3-4)
This is such a fun dish, and one that will surely impress a crowd (and you’ll be pretty proud with yourself)! The recipe process includes a very forgiving braising, then pan frying method which creates the most amazing texture without a lot of guesswork. It is a flavor BOMB with tons of aromatics from both the warm spices in the braising liquid, and then the chili and cumin in the final steps. You can cut back on the spice if you like, but really, it’s partially what makes this whole dish so delicious! The whole process can be split over two days which always makes life easier.
Ingredients:
For the braise:
1.5 # Chapel Hill Bone-In Short Ribs, cut into individual riblets
½ head of garlic, cut in half or smashed over (no need to remove the papery skin)
1” ginger, smacked open with the back of a knife
½ onion (and any onion or scallion trim you might have)
1 cinnamon stick
2 star anise (or 1 teaspoon fennel seed)
1 small piece of rock sugar (about 40 grams) or ¼ cup brown sugar (not packed)
3 tablespoons soy sauce
1 tablespoon Shaoxing, or dry sherry
12 black peppercorns
2 dried red chilies, or ½ teaspoon chili flakes
1 teaspoon salt
For the final dish:
High heat cooking oil for pan frying (like canola)
3 tablespoons cornstarch (approximately)
2 teaspoons powdered cumin
3 teaspoons cumin seeds
½ teaspoon Szechuan peppercorns
½- ¾ teaspoon chili flakes
5 whole dried chilies
1 inch ginger, minced
5 cloves garlic, sliced
1 onion, sliced
1-2 bell peppers or poblano peppers, depending on size, cut into medium strips
Salt to taste
Cilantro, for garnish
Preparation
Combine all the ingredients for the braise into a pot with a lid. Cover with cold water by about an inch. Bring to a boil, then turn down to a very gentle simmer. Let the ribs braise with the lid on until they are very tender, about two hours. Check on the ribs every once in a while to make sure that they are covered with liquid, adding more water as needed to keep the meat submerged.
Once the ribs are totally tender, turn off the heat and let them sit for 30 mins in the braising liquid. As the ribs cool in the braising liquid, they will absorb all the flavors in the “broth.” From this point you have two options: Carefully remove the ribs and let them cool completely before pan frying OR refrigerate until you are ready to complete the dish (up to three days).
When the ribs have completely cooled, remove from the braising liquid, and pat dry with a paper towel. Making sure the ribs are dry will prevent them from splattering. Dust evenly with cornstarch.
Heat ½ inch of oil in a wide pan. Test the temperature of the oil with a little sprinkle of cornstarch- when it sizzles, it is ready to go. Starting with the meaty side down, fry each side of the ribs until they are crispy and brown. Do this in rounds if necessary so as to not overcrowd the pan; use a splatter guard if the ribs start to spit. Remove the ribs to a towel lined plate when they are all properly fried.
Discard all but 3 tablespoons of oil. Over high heat, add the onions and peppers to the pan with a pinch of salt, and cook until the peppers start to brown and blister. Add the dried peppers, garlic and ginger and cook 1-2 minutes, or until aromatic and no longer raw. Add the spices, and toss until fragrant, about 1 minute (careful not to burn your spices in this step!).
Add the ribs back to the pan, and toss together to coat the ribs in the peppers and spice mix. Season to taste with salt, and garnish with cilantro if desired.