For New York Metropolis wine marketing consultant Marquis Williams, it’s the fried honey spare ribs that steal the present at Chinatown’s BYOB Peking Duck House. Williams likes to pair the dish with a particular bottle of champagne; Dom Pérignon’s 2003 classic normally does the trick: “Lush berries and purple fruits complement the sweetness of the ribs, but [they] don’t overpower the dish,” he says. The sharp acidity, he explains, cuts by means of the fats of the meat, washing over the palate and prepping it for the following wealthy chunk.

Featured in: “Meet New York City’s New Guard of Wine Pros.”

Honey Pork Spare Ribs

Pork spare ribs, marinated in a tangy, honey-soy marinade, are a well-liked starter at New York Metropolis’s Peking Duck Home. Wine professional Marquis Williams pairs them with champagne.

Yield: serves 4


8 hours, quarter-hour


  • ¼ cups soy sauce
  • 2 tbsp. black vinegar
  • 2 tbsp. honey
  • 2 tbsp. sugar
  • 1 tsp. hen bouillon powder
  • ½ tsp. kosher salt
  • 3 pods star anise
  • 3 lb. pork spare ribs, minimize into particular person ribs
  • Canola oil, for frying


  1. In a medium bowl, stir collectively the soy sauce, vinegar, honey, sugar, hen bouillon, salt, star anise pods, and ¼ cup chilly water. Stir properly to mix, then add the ribs and toss to coat. Cowl and refrigerate for at the least 8 hours or as much as 2 days.
  2. Line a big baking sheet with just a few layers of paper towels and place it by the range.
  3. To a big, flat-bottomed wok or heavy-bottomed pan fitted with a deep-fry thermometer, add oil to a depth of two inches, then preheat over medium warmth.
  4. When the oil reaches 300°F, take away the ribs from the marinade, pat very dry with paper towels, then add them to the oil in batches. Cook dinner, turning sometimes, till browned throughout, 15–20 minutes per batch. Use a slotted spoon to switch the cooked ribs to the lined baking sheet and maintain heat whilst you proceed cooking the remaining. Serve scorching.

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