Lunar New Year officially kicks off today and to celebrate, we’re sharing Chef Trevor Lui’s Honey-Garlic Spare Ribs recipe that’s straight out of his new cookbook Double Happiness. These ribs are super delicious and easy to make, but keep in mind that they require an 8-hour marination. However, once they’ve been marinated, the process is very quick and streamlined. What makes this recipe so extraordinary is the crispy garlic chips. Who would have thought that thinly sliced, deep-fried garlic could take a dish over the edge? Obviously Chef Lui did and we’re forever grateful. Whether you’re celebrating Lunar New Year or not, this is a fabulous recipe to have in your repertoire because it feeds a crowd and is super satisfying!
Here’s how to make Chef Trevor Lui’s Honey-Garlic Spare Ribs Recipe!
Ingredients for Crispy garlic chips:
- 1 1/2 cups canola oil
- 1 head garlic, cloves separated and thinly sliced
Ingredients for Honey-garlic spare ribs:
- 3 cloves garlic, 1 finely chopped and 2 thinly sliced
- 1 1/2 Tbsp Chinese cooking wine (Shaoxing)
- 1 1/2 Tbsp rice wine vinegar
- 1 Tbsp brown sugar
- 5 Tbsp local honey (divided)
- 1 1/4 lbs pork spare ribs, cut into bite-sized pieces (ask your butcher)
- 1/2 cup cornstarch
- 3 cups canola oil
- 2 bird’s eye chile, finely chopped (divided)
- 2 Tbsp Crispy Garlic Chips, for garnish
Method for Crispy garlic chips:
- Heat oil in a small saucepan over medium-high heat. Carefully place garlic in the oil and deep-fry for 3–4 minutes, until golden and crispy.
- Using a slotted metal spoon, transfer to a plate lined with a paper towel, to drain. (Leftover garlic chips can be stored in an airtight container for up to 10 days.)
Method for Honey-garlic spare ribs:
- In a bowl, combine garlic, wine, vinegar, sugar, 3 tablespoons honey, and 1 1/2 tablespoons water. Add riblets to the marinade, turning to coat. Cover and refrigerate for at least 8 hours.
- Remove riblets from marinade, reserving marinade. In a clean bowl, stir riblets with cornstarch until no clumps remain. Put ribs in a colander and shake off any excess starch.
- Heat oil in a deep-fryer or deep saucepan over high heat to 350°F. Using a metal slotted spoon, gently lower riblets into the oil, working in batches to avoid overcrowding, and deep-fry for 4–5 minutes, until they are crispy and golden brown and float to the surface.
- Transfer riblets to a plate lined with a paper towel to drain, then keep warm in the oven.
- Simmer the reserved marinade in a medium saucepan over high heat. Reduce heat to low and simmer for 2–3 minutes until marinade is reduced and thickened.
- Transfer riblets to a bowl. Add half of the chiles, along with the marinade. Toss riblets to coat.
- Arrange riblets on a serving platter, then drizzle with the remaining 2 tablespoons honey.
- Sprinkle with crispy garlic chips and garnish with chiles.
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.