Ingredients
· 1.5 lbs cubed cut spare ribs or cut baby back ribs
· 1/2 lb shrimp (optional addition) peeled and deveined
· 13.5 fl. oz. coconut milk
· 40 oz. chicken stock or broth
· 28 oz. cooked udon noodles or ramen noodles (can substitute with angel hair or spaghetti if needed)
· 1/2 lb shiitake mushrooms (thinly sliced)
· 3 garlic cloves, minced
· 2 T freshly grated ginger
· 2 T red curry paste (can substitute gochujang if needed)
· 2 t kosher salt
· 1/2 yellow onion, diced
· 1 t black pepper
· 1 t garlic powder
· 1 t onion powder
· 1 t paprika
· 1 T chili sa-té paste (chili garlic paste) (if you don’t have use gochujang or sriracha) *add a T more for added spice*
· 2 t sugar
· 4 T canola/vegetable oil
· 2 T olive oil
· Salt & pepper to taste
· 4 eggs
*Optional: add halved/blanched bok choy to bowl, before ladling in ramen broth
*Optional garnish: cilantro, chopped green onion
Recipe
· Place cubed spare ribs in a medium mixing bowl and season with salt, pepper, garlic powder, onion powder, paprika, chili sa-té paste and 2 T olive oil; marinate overnight or at least 1 hour.
· In a large Dutch oven, add 3 T canola oil and bring to medium heat; add spare ribs and brown on all sides about 6 to 8 mins.
· Remove spare ribs from pot.
· Add remaining 1 T canola oil, onions, garlic and ginger, and sauté until fragrant, and tender, about 3 to 5 mins.
· Add mushrooms and sauté until tender, about 3 to 4 mins.
· Add spinach, pinch of S & P, and sauté until wilted, about 3 to 4 mins.
· Add red curry paste, and cook down until fragrant, about 4 to 5 mins.
· Add coconut milk, chicken stock, and sugar and bring to a boil.
· Place spare ribs back in Dutch oven, reduce heat to medium low, cover with lid and simmer for about 22 to 25 mins, until ribs are fork tender.
· If adding shrimp, cook in ramen broth until plump and cooked through, about 4 to 5 mins at the end.
· Season ramen broth to taste with S & P (*to make spicier add a little chile sa-té sauce or gochujang.
· Serve with cooked ramen on the bottom of bowl, ladle ramen broth over noodles, finish with chopped green onion, fresh cilantro and soft yolk egg.
Soft Yolk Egg
· Add 1 inch of water to a sauce pot and bring to a boil.
· Add eggs to pot; cover with lid and boil for exactly 6 mins.
· After 6 minutes, remove eggs, and place in an ice water bath or run under cold water; once cool enough to handle, peel, shell, and slice egg in half.
· Egg yolk should be deliciously runny!
Chef David Rose is a Chef and “Food Network” TV personality that can be seen regularly as a guest chef on “Good Morning America” (where this recipe originally appeared), “The Today Show,” “Steve Harvey Show,” CNN, Hallmark Channel and many more. He partners with many different food and lifestyle brands, including Nissan Trucks and Big Green Egg Grills.
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