Spareribs, Blue Moon Air Recipe

Prep and Season

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present. Pat ribs dry with paper towels. Rub both sides evenly with kosher salt and freshly ground black pepper.

Sear (optional)

Heat neutral oil in a large ovenproof skillet or Dutch oven over medium-high heat. When shimmering, sear the ribs meat-side down for 2–3 minutes until browned, then flip and brown the other side for 1–2 minutes. This step builds flavor but can be skipped for a gentler finish.

Braise

Add apple cider or chicken stock, smashed garlic cloves, and chopped white scallion parts to the pan. The liquid should come up to about 1/3 of the ribs height, not cover them. Bring to a gentle simmer, then cover tightly with a lid or foil and transfer to the preheated oven. Braise for 2 to 2½ hours, or until ribs are tender and a fork slides into the meat easily.

Rest and Reserve

Remove ribs from oven and transfer to a cutting board. Reserve 1/2 cup of the braising liquid for later use in the glaze if needed. Let the ribs rest for 10 minutes before glazing.

Make the Base Glaze

In a small saucepan, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger and minced garlic. Stir to combine over medium-low heat until sugar has dissolved and mixture is warm, about 2–3 minutes.

Adjust Consistency

Mix cornstarch with the 4 tablespoons of water to make a slurry. Increase heat slightly and slowly whisk the slurry into the warm glaze. Simmer gently for 1–2 minutes until the sauce thickens to a sticky, gloss-like consistency. If glaze becomes too thick, whisk in up to 2 tablespoons reserved braising liquid or water to reach a brushable glaze.

Glaze the Ribs

Preheat broiler (or set oven to 425°F / 220°C if broiler not available). Place braised ribs bone-side down on a rimmed baking sheet lined with foil or in a broiler-safe pan. Generously brush the glaze over the meat side of the ribs. Broil or roast 4–6 minutes until the glaze is bubbling and starting to caramelize; watch closely to avoid burning. Remove, brush a second thin coat of glaze, and broil 1–2 minutes more for a sticky, lacquered finish.

Finish

Let glazed ribs rest 5 minutes before cutting between bones into individual portions. Spoon any remaining glaze over cut ribs.

Cook the Corn

In a medium saucepan over medium heat, melt the unsalted butter. Add the corn kernels and sauté 3–4 minutes until the corn is tender and has a little color. Add heavy cream, bring just to a simmer, and cook 2–3 minutes to marry flavors.

Blend Smooth

Transfer warm corn mixture to a blender or food processor (work in batches if necessary). Blend on high until very smooth, about 1–2 minutes. For an ultra-silky texture, press the purée through a fine-mesh sieve back into the saucepan, using a spatula or spoon to push solids through.

Season and Rewarm

Return the purée to low heat, stir in salt, white or black pepper, and lime juice if using. Adjust seasoning to taste. If the purée is too thick, stir in up to 2 tablespoons additional cream or reserved braising liquid to loosen to desired consistency. Keep warm until plating.

Plate a generous spoonful of warm corn purée in the center of each plate and spread slightly to form a bed.

Place 2–3 glazed sparerib pieces atop the corn purée per serving (depending on size). Spoon any extra glaze over the ribs and around the purée for added gloss.

Sprinkle toasted sesame seeds and thinly sliced scallions over the ribs. Garnish with microgreens or cilantro if desired. Serve immediately while hot.