Sticky Asian Pork Ribs

• 10 pounds pork ribs
• kosher salt As needed
• 1 bottle Shaoxing wine
• 1 galangal 3-inch knob, peeled and sliced
• 2 inches ginger knob, peeled and sliced
• 6 cloves garlic crushed
• 3 star anise
• 1 cinnamon stick
• 6 kaffir lime leaves
• 1 cup soy sauce
• rice flour As needed
• shallots As needed crispy
• green onions As needed, thinly sliced
• 1 cup palm sugar
• 2 cups coconut juice young
• 1/4 cup fish sauce
• 1/4 cup lime juice

1. 1. Using a saw or cleaver, cut the pork ribs into 1 1/2-inch long segments. Season the ribs with salt and place them in a large rondeau with the Shaoxing, galangal, ginger, star anise, cinnamon, kaffir leaves and soy sauce. Add enough water to just barely cover the ribs and bring to a boil. Reduce to a simmer and cook for 2 hours until tender. Pull the ribs from the braising liquid and cool completely
2. 2. For the Caramel Sauce: Melt the palm sugar in a saucepot with a small amount of water. Bring the mixture to a boil and continue to cook until deeply caramelized, watching carefully towards the end of cooking to avoid scorching. Remove the pot from the heat and add the young coconut juice - careful the mixture may sputter. Whisk to combine and season with fish sauce and lime juice. Taste and re-season as needed
3. 3. Toss the cooled ribs in enough rice flour to lightly coat. Flash fry the ribs in 375u0b0F oil for 30 seconds. Heat a wok and when wisps of smoke begin to appear, place one batch of ribs (approximately 3 cups) into the wok with a small amount of caramel sauce. Toss to coat fully. Repeat with the remaining batches of ribs

pork ribs, kosher salt, wine, knob, ginger knob, garlic, anise, cinnamon, lime leaves, soy sauce, rice flour, shallots, green onions, palm sugar, coconut juice young, fish sauce, lime juice

Taken from www.yummly.com/recipe/Sticky-Asian-Pork-Ribs-2255303 (may not work)