Lu Rou Sichuan (triple-cooked Spareribs With Chiles)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 lbs lamb spareribs, cut into 3 inch pieces
• 2 cups chinese rice wine
• 2 tablespoons chinese five spice powder
• 3 1/4 cups canola oil
• 10 garlic cloves (4 sliced, and 6 minced)
• 8 inches piece peeled ginger (3 inch sliced into "coins," 5 inch minced)
• 4 dried arbol chiles
• 3 tablespoons fennel seeds
• 5 star anise
• 2 sticks cinnamon, broken in half
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 4 thai red chili peppers, stemmed sliced
• 2 thai green chili, stemmed sliced
• 1/3 cup sichuan red chili oil (hong you)
• steamed rice, for serving

Recipe

• 1 mix spareribs, wine, and five-spice powder in a bowl. cover with plastic wrap and refrigerate overnight.
• 2 the next day, drain ribs, discarding liquid, and transfer to a 6 qt saucepan. cover with water by 2 inches and bring to a boil. reduce heat to medium; cook until slightly tender, 3–5 minutes, and drain. set aside.
• 3 heat 1/4 cup canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. add sliced garlic and ginger, dried chiles, fennel, star anise, and cinnamon; cook until fragrant, 1–2 minutes.
• 4 using a slotted spoon, transfer spices and chiles to a piece of cheesecloth; tie into a tight package. add package to wok with reserved ribs, sugar, salt, and 6 cups water; bring to a boil.
• 5 reduce heat to medium; cook until ribs are very tender, 30–35 minutes. drain ribs, discarding liquid and spice package, and dry them completely with paper towels; set aside.
• 6 dry wok with paper towels and heat remaining 3 cups of canola oil to 375 degrees f. working in 2 batches, fry ribs until crisp, 6–8 minutes. using a slotted spoon, transfer to paper towels to drain; set aside.
• 7 discard all but 1/4 cup oil; heat over high heat. add minced garlic and ginger, and red and green chiles; cook until fragrant, about 1 minute. add ribs and red chile oil; cook for 1 minute more. serve with rice.