We teamed up with our friends at Omsom to celebrate the launch of their new East Asian line of starters – three bold, authentic flavors and crafted in partnership with top chefs in New York and San Francisco. This recipe features the tingly Sichuan kick found in the Chinese Mala Salad Starter, which adds a perfect level of heat to all your favorite proteins including a rack of ribs. Tag @getequalparts and @omsom in your take on this dish for a chance to win a surprise sampling of Equal Parts and Omsom goodies 🎁
For the ribs:
- 1 2-lb. rack St. Louis-style ribs
- 3 tbsp dark brown sugar
- 1 ½ tbsp kosher salt
- 1 ½ tbsp Chinese five-spice powder
- 1 Omsom Mala Salad Starter
For the salad:
- 1” knob ginger, grated
- 1 ½ tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1/4 cup olive oil
- Kosher salt
- 2 Persian cucumbers, thinly sliced
- 3 stalks celery, thinly sliced
- 1 apple, cut into thin matchsticks
- ½ cup cilantro
Preheat oven to 350°. Line Baking Sheet with two layers of foil. In a small bowl, mix brown sugar, kosher salt, and Chinese five-spice powder to form rub.
Pat ribs dry and transfer to your prepared Baking Sheet. Season all over with spice rub, pressing gently to cover the sides and edges. Pour 1 cup water into the bottom of baking sheet and cover with foil. Bake ribs for 90-110 minutes, until meat is tender and bones are exposed.
Meanwhile, in a small bowl, whisk ginger, rice wine vinegar, sesame oil, maple syrup. Once combined, slowly stream in olive oil and whisk until dressing is fully emulsified, season with salt to taste. Toss dressing with cucumbers, celery, apples, and cilantro. Set aside until ribs are prepared.
Once meat is cooked through, remove from oven, discard top layer of foil, and preheat broiler to high. Brush half of the Omsom Mala Salad Starter over ribs to cover both sides. Transfer ribs back into the oven, flesh side up. Broil until sauce looks caramelized in some parts, 5-6 minutes. Remove from oven and brush remaining Omsom sauce over top.
Transfer ribs to cutting board and cut in between each bone to separate ribs. Serve alongside crunchy apple salad.