"This is inspired by the delectable spare ribs I had at the In and Out Yunnan Restaurant in Beijing's Chaoyang District a year ago," says Tony Tan. "The ribs are marinated in a fragrant rub of Yunnanese herbs and spices, including a kind of citrusy leaf, cooked in a master stock till tender, chilled, then deep-fried or grilled. They're topped with chillies and a host of fragrant spices which results in an unbelievably delicious dish. The following recipe is my take on this memorable dish."
Note Black cardamom (sometimes labelled fructus tsaoko), dried sand ginger (also known as zedoary) and pickled green birdseye chillies are all available from Asian grocers. Master stock is traditionally used and reused many times for poaching meats. It will keep refrigerated for three days or frozen for a month, and can then be boiled and stored again.