How to make chef David Rose's gourmet pork spare rib ramen at home

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You can make Chef David Rose's gourmet pork spare rib ramen in a flash with just a few ingredients that you probably already have in your own pantry.

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-te? paste (chili garlic paste) (if you don’t have use gochujang or sriracha) *add a T more if want spicier*
  • 2 t sugar
  • 4 T canola/vegetable oil
  • 2 T olive oil
  • Salt & pepper to taste
  • 4 eggs
  • Recipe

  • Place cubed spare ribs in a medium mixing bowl and season with salt, pepper, garlic powder, onion powder, paprika, chili sa-te? 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 saute? until fragrant, and tender; about 3 to 5 mins.
  • Add mushrooms and saute? until, tender; about 3 to 4 mins.
  • Add spinach, pinch of S & P, and saute? until wilted; about 3 to 4 mins.
  • Add red curry paste, and cook down until fragrant. About 4 to 5 mins.
  • Add 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-te? sauce or gochujang at this point.
  • 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 a 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!
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