Sweet & Tangy Tangerine Spare Ribs

Ingredients

• 1 1/2 lbs. spareribs, cut into 3" lengths
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons cooking oil
• 2 pieces (1 1/2") dried tangerine peel, soaked
• and julienned, or 1 tbsp. julienned orange
• zest
• 2 star anise
• 1 cinnamon stick
• 3/4 cup chicken broth
• 3 tablespoons frozen orange juice concentrate
• 2 tablespoons brown sugar
• 3 tablespoons orange-flavored liquer
• 1 tablespoon dark soy sauce
• orange zest
• 1 orange, peeled and cut into segments

Method

• Getting ready:
• 1. Cut ribs between the bones into individual pieces. Bring 4 quart pot of water to a boil. Add ribs and simmer for 3 minutes; drain.
• 2. Mix soy sauce and hoisin sauce. Brush onto meat and let stand for 10 minutes.
• Cooking:
• 1. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add ribs and cook until browned on all sides, 4-5 minutes.
• 2. Add tangerine peel, star anise, cinnamon stick, and broth; bring to a boil. Reduce heat to low; cover and simmer until meat is tender, about 45 minutes.
• 3 Increase heat to high. Add juice concentrate, brown sugar, liqueur, and soy sauce; cook, uncovered, until sauce is reduced and ribs are are glazed 4-6 minutes.
• 4. Place ribs on a serving platter and garnish with orange zest and orange segments.
• Braising

Notes

• SERVINGS: 4
• SOURCE: Martin Yan