Pork Ribs
Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi
Chef Esther Ha of Momofuku Ko | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Pork Ribs:
5 grams chile flakes
80 grams salt
100 grams light brown sugar
70 grams koji
1 rack Niman Ranch Iberian Duroc St. Louis ribs
1 tablespoon safflower oil
80 grams mirin
30 grams black vinegar
760 grams sliced onion
Barbecue Sauce:
230 grams ketchup
110 grams light brown sugar
50 grams oyster sauce
45 grams Worcestershire sauce
15 grams dark soy sauce
10 grams onion powder
10 grams garlic powder
10 grams black vinegar
To Assemble and Serve:
75 grams cooked Koshihikari rice
Enoki mushrooms
2 grams wasabi
Lime wedge
METHOD:
For the Pork Ribs:
In a large bowl, combine chile flakes, salt, sugar, koji, and 3 kilograms water. Brine pork ribs at least 8 hours, or overnight. The next day, remove ribs from brine and pat dry. Heat oven to 300°F. In a large oven-safe sautépan over high flame, heat oil. Add pork ribs and sear on each side until golden brown. Deglaze pan with mirin and vinegar. Add onions and 100 grams filtered water. Cover and braise in oven 2 hours. Remove ribs from pan and gently remove bones, making sure to reserve braising pan and liquids. Let ribs cool. Wrap meat tightly in plastic wrap. Lay on a baking sheet and apply weight to compress. Refrigerate 2 hours.
For the Barbecue Sauce:
In the reserved braising pan, combine all ingredients. Cook until well incorporated and thickened. Keep warm.
To Assemble and Serve:
Heat oven to 450°F. Remove Pork Ribs from refrigerator. Generously brush with Barbecue Sauce. Wrap Pork Ribs in aluminum foil. Warm in oven 6 minutes. In a small serving bowl, add rice. In a medium serving bowl, add 3 Pork Ribs. Garnish with enoki mushrooms, wasabi, and lime wedge.
