Spare Ribs Over Rice Noodle Recipe

Prepare marinade and marinate ribs

In a large bowl combine 1 cup soy sauce, 2 tbsp dark soy, 3 tbsp Shaoxing wine, 3 tbsp brown sugar, 1 tbsp honey, 2 tbsp hoisin, 1 tbsp sesame oil, minced garlic, grated ginger, 1 tsp five-spice powder, 1 tsp black pepper and 1 tsp kosher salt. Whisk until sugar dissolves. Add the trimmed spare ribs and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Sear the ribs

Remove ribs from fridge 20 minutes before cooking to temper. Heat a large oven-safe skillet or heavy pan over medium-high heat and add 2 tbsp vegetable oil. Drain ribs reserving marinade. Sear ribs in batches, 2–3 minutes per side, until nicely browned. Transfer browned ribs back to skillet.

Braised finish

Preheat oven to 325°F (160°C). Pour reserved marinade over the seared ribs and add 1 cup of the chicken/pork stock from the Rice Noodle section to the pan (enough to come about 1/3 up the ribs). Cover tightly with foil or a lid and braise in the oven for 1 to 1¼ hours, until ribs are very tender.

Glaze and reduce

When ribs are tender, transfer pan to stovetop over medium heat. Remove ribs and keep warm. Skim excess fat from braising liquid, then bring liquid to a simmer. Stir the cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water) and whisk into the simmering liquid to thicken slightly. Cook 2–3 minutes until glossy. Return ribs to the sauce and spoon glaze over them for 1–2 minutes to coat. Keep warm.

Prepare noodles

Soak or cook the rice vermicelli or flat rice noodles according to package directions until al dente. If using dried vermicelli, soak in hot water 5–7 minutes until pliable, then drain. If using fresh flat rice noodles, separate gently and blanch in boiling water 30–60 seconds. Drain and toss with 1 tsp sesame oil to prevent sticking.

Make quick broth and wilt vegetables

In a medium saucepan bring 3 cups chicken/pork stock to a gentle simmer. Add 1 tbsp soy sauce (for noodles) and 1 tbsp oyster sauce. Add sliced shiitake mushrooms and the white parts of scallions; simmer 2 minutes. Add bok choy and carrot julienne and simmer 1–2 minutes more until bright and just tender. Season with 1/2 tsp salt. Taste and adjust seasoning.

Assemble noodle bed

Divide the cooked rice noodles among 4 shallow bowls or plates. Ladle the hot broth and vegetables evenly over the noodles so the noodles are warmed and slightly soupy. Drizzle 1 tsp sesame oil over the noodles and scatter the green parts of the scallions on top.

Plate and garnish

Place 3–4 warmed spare rib pieces over each bowl of noodles. Spoon extra glaze from the rib pan over the meat and a little onto the noodles for flavor. Sprinkle toasted sesame seeds, chopped cilantro, and optional crushed red pepper flakes over the dish. Serve immediately with lime wedges on the side.

Make-ahead and storage

Braised ribs can be refrigerated in their sauce up to 3 days. Reheat gently in a covered pan with a little stock to loosen the sauce. Noodles are best prepared just before serving; store cooked noodles separately with a drizzle of oil for up to 24 hours.