Vii Asian Spare Ribs Recipe

Prepare ribs

Pat the half rack of spare ribs dry with paper towels. If the membrane on the bone side is still attached, remove it by sliding a small knife under the membrane, loosening it, and pulling it off with a paper towel grip.

Season

Evenly season both sides of the ribs with kosher salt and freshly ground black pepper. Let rest at room temperature 15–20 minutes while you make the sauce and heat the wok.

Pre-sear

Heat a wok or large heavy skillet over high heat until smoking slightly. Add 2 tablespoons neutral oil and swirl to coat. Working carefully, place the ribs meat-side down in the hot wok. Sear 2–3 minutes per side until a deep brown crust forms; use tongs to turn and sear the edges as needed. Reduce heat to medium-high after initial sear.

Make sauce

While the wok preheats (or in a small bowl), whisk together soy sauce, hoisin, honey, black vinegar, sesame oil, minced garlic, grated ginger, and Sriracha until smooth.

Thicken slurry

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

When ribs are seared and the pan is at medium-high, pour the prepared sauce into the wok, tilting the pan so it coats the ribs and the bottom. Bring the sauce to a gentle simmer (bubbles forming at the edges) and cook 1–2 minutes to meld flavors.

Stir the cornstarch slurry briefly to recombine, then pour it into the simmering sauce. Stir constantly for 30–60 seconds until the sauce thickens to a glossy glaze that coats the ribs. Reduce heat to medium-low to avoid burning.

Turn the ribs to coat them fully in the glaze, spooning sauce over the top. Cook another 1–2 minutes so the glaze sets and slightly caramelizes. If the ribs are still undercooked inside, reduce heat to low, cover loosely, and cook 6–8 minutes more, spooning sauce occasionally, until internal temperature reaches 145–160°F (63–71°C) depending on desired doneness.

Transfer the glazed ribs to a cutting board. Let rest 5 minutes, then slice between bones into individual ribs or serving portions.

Arrange on a platter, drizzle any remaining wok sauce over the ribs, and sprinkle with sliced scallions and toasted sesame seeds. Garnish with cilantro if using. Serve immediately.