Costillas ahumadas al jengibre al estilo asiático

1. (Optional) Cook pork ribs in a smoker at 225 F for 3 hours or until pork is tender and falling from the bone. Remove and chill the rack under refrigeration.
2. Using either pre-cooked ribs or ribs that you smoked, cut into single-bone pieces. Fry 5 ribs until the outside is crispy and meat is warm to the bone. Toss the ribs in Asian Ginger Sauce. 
3. Heat the fried rice in a hot pan or on a griddle.
4. Place the warmed fried rice on a plate. Top with the sauced ribs. Sprinkle Wasabi Peanut Gremolata on the ribs.
5. Garnish with additional Asian Ginger Sauce and sliced green onions.

Ed Werner, Culinary Specialist

Growing up in a cooking family, Ed Werner earned his culinary degree from the Arizona Culinary Institute. Immersed in Phoenix’s golf and hotel resorts, he later held an executive chef role for 13 years, contributing to a strong culinary foundation. Passionate about community culinary projects, Ed actively supports operators to maximize their success.