Myers + Chang at Home by Joanne Chang

Author:Joanne Chang
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2017-12-07T05:00:00+00:00

Preheat the oven to 350°F and place a rack in the center of the oven.

In a large braising dish or Dutch oven, combine the scallions, carrots, onion, dried mushrooms, dried chilies, garlic, ginger, star anise, bay leaves, cinnamon stick, fennel, coriander, and cloves and mix together to distribute evenly on the bottom of the dish. Place the ribs directly on top of the vegetables and pour the stock, soy sauce, Shaoxing, and vinegar over the whole thing. Cover the dish tightly with aluminum foil (or the lid, if using a Dutch oven). Place on the stove over high heat for 10 minutes. Turn off the heat and move the braising dish to the oven. Cook for 2½ hours. Remove from the oven and let cool. The ribs should be almost falling off the bone.

To smoke the ribs, you need a large braising dish or Dutch oven as well as a wire rack that fits inside. If you have two large braising dishes, use the second one; otherwise, remove the cooked ribs from the braising dish and clean it so you can use it to smoke the ribs. Line the bottom and sides of the braising dish or Dutch oven with a large sheet of aluminum foil. Add the black tea leaves, sugar, and white rice and give it a stir. Place a wire rack on top, making sure it is tall enough so that it is not touching the tea or the rice. Place the ribs on the rack, cover the whole dish tightly with aluminum foil (or the lid, if using a Dutch oven), place the dish over high heat, and immediately start a timer for 12 minutes. After about 5 minutes, you should start to see the ribs smoke. (Please open the windows!) After the first whiff of smoke, turn off the heat and remove the dish from the stove. When the timer goes off, carefully remove the foil or the lid. The ribs can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Turn the oven temperature up to 400°F. In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. Cut the ribs into 5-bone sections and place them on a baking sheet. Mix together the Sichuan peppercorns and brown sugar in a small bowl and spread evenly on top of the ribs. Pour a few tablespoons of water on top of each 5-bone section directly onto the sugar-pepper mix to moisten. Place in the oven and cook for 6 to 8 minutes, until the sugar-pepper mix has melted and the ribs are piping hot. Remove from the oven and place on a large platter. Pour any juices over all the ribs. Serve family-style and definitely eat with your hands!

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