inthekitchen
Chef Ken Nguyen Meal Set Bistro This tiny dining room belies the massive fan base chef Ken has amassed since entering Winnipeg ’ s dining scene in 2020 . His lavish dishes deliver complex flavours and naturally photogenic . These sweet chili honey ribs elevate a classic summer barbeque favourite with an exciting spicy sweet combination that is simply palate tingling . Pair them with his twist on chirashi sushi , in which classic sushi ingredients are scattered on wonton nachos instead of rice . Both handheld treats make for casual and fun eating twinned with sophisticated tastes .
Sweet Chili Honey Ribs
Parboiling yields the most tender and succulent ribs , whether finishing in the fryer , or on a grill , before saucing . Adjust the amount of Thai chile pepper if sensitive to heat , this little guy is fiery .
INGREDIENTS Rib Boil Half rack of ribs 1 / 2 cup brown Miso paste 1 / 2 cup soy sauce 1 / 4 cup peppercorns 3 green onions ( good way to use scraps )
Sweet chili sauce ( yield 2 cups ) 1 cup water 1 cup rice vinegar 1 cup sugar 2 tsp fresh ginger root , minced 2 tsp hot chili pepper , minced 2 tsp ketchup 1 tsp garlic , minced 2 tsp cornstarch 1 Tbsp water ( or as needed )
Garnish 1 Tbsp chili oil Bamboo leaf 2 Tbsp crisp fried onion pieces 1 / 2 tsp sesame seeds 1 Tbsp green onion few sprigs cilantro 1 Thai chile pepper 1 wedge lime
METHOD 1 . Cover the ribs , in a large pot with all the boil ingredients . 2 . On medium heat , bring ribs to a boil . 3 . Reduce heat and simmer for 3-4 hours until soft . 4 . Cool for at least 1 hour or in the fridge overnight . 5 . Cut ribs into single bone pieces . 6 . Preheat a pot of oil to 350 °. 7 . Add ribs to the hot oil and flash fry for 1 minute . 8 . Remove and place on paper towels to drain excess oil . 9 . Transfer the ribs to a bowl with 1 / 2 cup sweet chili sauce and chili oil .
10 . Place ribs on a plate with bamboo leaf and sprinkle all garnishes on top .
Sweet Chili Sauce 1 . Add all the ingredients into a small pot . 2 . Bring the mixture to a boil , then simmer for 5 minutes on reduced heat while stirring . 3 . Add cornstarch and water mixture into the pot . 4 . Cool until ready to use .
Yield 1 serving
20 ciao ! / summer / two thousand twenty-four