Spicy Baby Back Ribs

• 1/2 orange
• 1/2 lemon
• 1 bay leaf
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon juniper berries
• 1 whole star anise
• 1/2 teaspoon whole cloves
• 1/2 teaspoon fennel seeds
• 1/2 sprig each thyme, rosemary and oregano
• 1 small knob peeled ginger
• 1 stalk lemon grass
• 2 cloves garlic, peeled
• 2 tablespoons salt
• 1 1/2 pounds baby back pork ribs
• 3/4 cup hoisin sauce
• 13 cup oyster sauce
• 13 cup black bean chile-garlic sauce
• 3/4 cups sambal chile sauce
• 13 cup rice wine vinegar
• 3/4 cups orange juice
• Peanut oil, for frying
• Toasted sesame seeds, for garnish
• Sliced scallions, for garnish

1. Juice the orange and lemon; reserve the rinds.
2. In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water.
3. Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour.
4. Strain, reserving the liquid and discarding the solids.
5. Place the ribs in a large pot, cutting them up, if necessary, to fit.
6. Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour.
7. Remove ribs from braising liquid and discard liquid.
8. Cool ribs for about 1 hour.
9. Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
10. Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
11. In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees.
12. Fry the ribs in batches until golden-brown, 3 to 5 minutes.
13. Drain on paper towels.
14. Toss the ribs with the sauce in the bowl until completely coated.
15. Serve garnished with sesame seeds and sliced scallions.

orange, lemon, bay leaf, white peppercorns, juniper berries, star anise, whole cloves, fennel seeds, thyme, ginger, lemon grass, garlic, salt, baby back pork ribs, hoisin sauce, oyster sauce, black bean chilegarlic sauce, sambal chile sauce, rice wine vinegar, orange juice, peanut oil, sesame seeds, scallions

Taken from cooking.nytimes.com/recipes/12281 (may not work)