INGREDIENTS
2 lb. pork spareribs, cut into 3" pieces
2 cups Chinese rice wine
2 tbsp. Chinese five-spice powder
3¼ cups canola oil
10 cloves garlic, 4 sliced, and 6 minced
1 8" piece peeled ginger (3" sliced into "coins," 5" minced)
4 dried chiles de árbol
3 tbsp. fennel seeds
5 star anise
2 sticks cinnamon, broken in half
2 tbsp. sugar
1 tsp. kosher salt
4 xiao mi la or red Thai chiles, stemmed and sliced
2 erjingtiao or green Thai chiles, stemmed and sliced
⅓ cup hong you (Sichuan red chile oil; see recipe, or use store-bought)
Steamed rice, for serving
INSTRUCTIONS
1. Mix spareribs, wine, and five-spice powder in a bowl; cover with plastic wrap and refrigerate overnight.
2. The next day, drain ribs, discarding liquid, and transfer to a 6-qt. saucepan. Cover with water by 2"; bring to a boil. Reduce heat to medium; cook until slightly tender, 3–5 minutes, and drain. Set aside.
3. Heat ¼ cup canola oil in a 14" flat-bottomed wok over medium-high heat. Add sliced garlic and ginger, dried chiles, fennel, star anise, and cinnamon; cook until fragrant, 1–2 minutes. Using a slotted spoon, transfer spices and chiles to a piece of cheesecloth; tie into a tight package. Add package to wok with reserved ribs, sugar, salt, and 6 cups water; bring to a boil. Reduce heat to medium; cook until ribs are very tender, 30–35 minutes. Drain ribs, discarding liquid and spice package, and dry completely with paper towels; set aside.
4. Dry wok with paper towels and heat remaining 3 cups of canola oil to 375°. Working in 2 batches, fry ribs until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Discard all but ¼ cup oil; heat over high heat. Add minced garlic and ginger, and red and green chiles; cook until fragrant, about 1 minute. Add ribs and red chile oil; cook for 1 minute more. Serve with rice.
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