Pg. 147 – Lucky Peach Issue #5
That’s right, Issue #5! This Jamaican – Chinese recipe is from the latest and greatest issue – CHINATOWN. I couldn’t help but jump ahead to this issue, and well, we got another instant ramen dish, so I feel like we’re on a roll here. Dinkinish O’ Connor provided it for Lucky Peach – from my quick web stalking, looks like she contributes to the Miami New Times, likes wine, and has even been called Drinkinish. We’d probably get along fabulously.
First, I’d like to come clean on a few things. I deviated from this recipe in a few small ways – I couldn’t find the exact Jerk seasoning suggested locally (it is on Amazon: JCS Reggae Country Style Boston Dry Jerk Seasoning), so I got my own Blackened Jerk seasoning from The Spice Station, a cool herb/spice store in my neighborhood. I also chose to use ground allspice instead of the 5 spice powder alternate. AND, OMG I couldn’t find any Scotch Bonnet peppers nearby so like a good Chicana Angelino, I used a habanero! They kinda look the same and both have the same effect when while chopping you happen to touch your nose or lips at all – so don’t do it! Here’s what the for realz recipe looks like (I told you I’m too lazy to type this and apparently focus it this time):
So, let’s be real. When I went through the Chinatown issue and got to this recipe, my heart stopped. Two things I love – the short rib and instant ramen. It’s kismet. But it takes awhile to do this, so don’t think you’re coming home from your day job and just gonna whip up this number. Nope. Ain’t gonna happen.
First off, you gotsta prep the marinade for the short ribs. First time I ever used Morton’s Nature Seasonings, good stuff. Use fresh thyme too, don’t skimp on your ass, you deserve it.
Then combine your short ribs and the marinade in a ziploc baggie.
And put in in the fridge for at least 4 hours and up to 24. Mine was in for about 16 hours.
When you take it out the next day, remove the marinade but set aside in a bowl, and then pat the ribs dry. Then get a big pot that can fit on your stove top and in your oven. You’re gonna brown the ribs in there, fat side down for 8-10 minutes.
Then add the marinade and enough water to cover 2/3 of the meat and put that pot in the oven. You’re now gonna let the ribs braise (a French technique that involves dry and moist cooking) for about 1.5 hours, or at least until the meat is tender, but not totally soft.
While that braises you should soak your dry shrimp in warm water for at least 30 minutes, I let mine soak for like an hour because they took forever to get soft.
Once the ribs are done, take them out of the oven and strain the liquid, but save it because we’re usin’ this shit to cook the instant ramen in – yeah, you heard me right, and let me tell you, it ain’t no joke. So much flavor up in there.
Pat the ribs dry. Then we’re gonna rub the jerk-allspice seasoning on them, like seriously get that rub on there.
This was a nice rainy day in L.A. so I’m in some serious house gear, didn’t leave the house til that night.
Then you want to drizzle some oil on top of the ribs and add the diced scallions before you put it in the oven.
These puppies go in the oven at 300 F for like 30 minutes or until they get crispy on the edges. While they cook, prep the honey sauce – honey, your pepper, and cloves. Whisk that up.
Here’s my favorite part – take the liquid you reserved from the ribs, put it in a big pan and boil up the instant ramen noodles in it.
Look at how dark that liquid is – there is some meaty goodness in there!
Seriously, you have no idea. Those noodles smelled GOOD. Put them in a bowl and add the dried shrimp and toss.
Get those ribs out the oven!
Plate up the goodness and invite some friends over, because this meal serves four! I divided it onto two plates and shared it with whoever was nearby –
– which is usually always Sharon and then the boys smell it out and show up just in time to eat what we can’t finish.
This meal is like a quadruple thumbs up if you have the time – it’s really hearty, spicy, and just savory deliciousness. The noodles are straight get-outta-town good. Like I wish I could just get that broth in an instant ramen package. Yum.