iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chilaquiles

Ingredients:
1 (8-oz) package 6-inch corn tortillas
1 cup vegetable oil
3 cups tomato salsa (26 ounces)
1 cup chopped cilantro, divided
3 garlic cloves, finely chopped
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup chopped red onion
1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Instructions:
Stack tortillas and cut stack into 8 triangles.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
Purée salsa with 1/2 cup cilantro in a blender.
Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.
Chile Peanuts

Ingredients:
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon paprika (not hot)
2 teaspoons fine sea salt
1 teaspoon cayenne
4 cups unsalted dry-roasted peanuts (about 17 oz)

Instructions:
Preheat oven to 250°F with rack in middle.
Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
Summer Rolls

Ingredients:
1 oz cellophane noodles
1 lb extra lean ground turkey breast
2 large egg whites, lightly beaten
1 cup chopped scallions
1/2 cup chopped shiitake mushroom caps
1 tsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1/4 tsp black pepper
2 tsp canola oil
1/2 each red and green bell pepper, cored, seeded and cut into thin strips
"9 sheets (8 inches each) rice paper (found in grocery stores Asian section)"
1 cup drained canned mung bean sprouts

Instructions:
Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.
Chili-Beef Skewers

Ingredients:
8 wooden skewers
1/2 cup fresh cilantro
4 cloves garlic, thinly sliced
3 tbsp low-sodium soy sauce
1 tsp grated orange zest
1 tsp sriracha
1 tsp fish sauce
1 tsp brown sugar
1 lb lean beef sirloin, cut into 1/8-inch strips
1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
Vegetable oil cooking spray
1/2 cup lowfat mayonnaise
2 tbsp chopped fresh basil
1 tbsp fresh lime juice
1 tsp fish sauce

Instructions:
Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
Curried Shrimp

Ingredients:
1 large baking potato, peeled and chopped into ½-inch pieces, 1 tbsp canola oil, 2 tbsp curry powder, 1/2 cup thinly sliced onion, 1 1/2 lb large shrimp, shelled and deveined, 1 green bell pepper, cored, seeded and cut into thin strips, 1 mango, cut into thin strips, 1 cup light coconut milk, 2 tbsp fish sauce, 1/2 tsp sriracha, 1 tsp sugar, 1/3 cup chopped fresh basil

Instructions:
Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
Pho

Ingredients:
6 oz rice noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups reduced-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs basil
1 lime
cut into 4 wedges

Instructions:
Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.
Coco Cola

Ingredients:
1 2/3 cups coconut water, 1/4 cup coconut-milk powder, 2 tablespoons sugar, 1 teaspoon xanthan gum, a soda syphon with 1 seltzer charge and 1 cream charge

Instructions:
Blend together coconut water, coconut powder, sugar, and xanthan gum in a blender. Pour mixture into soda syphon and seal well.
Charge syphon with seltzer charge, shaking syphon a few times. Carefully remove empty seltzer charge, then charge syphon with cream charge. Shake syphon vigorously several times, then fill Champagne flutes or other tall, skinny glasses.
Steamed Chicken with Xiao Fan's Special Sauce

Ingredients:
1 chicken (about 3 1/2 pounds), halved lengthwise
2 tablespoons thin matchsticks of peeled ginger
1 1/2 tablespoons peanut or vegetable oil
4 garlic cloves, minced
3 to 4 (2-inch) fresh hot Thai chiles, minced, including seeds
1/2 cup coarsely chopped cilantro
1/4 cup water
1 teaspoon soy sauce
1 teaspoon rice vinegar (not seasoned)

Instructions:
Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.
Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.
Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chiles and stir-fry 15 seconds. Add cilantro and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute. Transfer to a bowl.
Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.
Stir-Fried Pork with Long Beans

Ingredients:
1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded
3 (2- to 3-inch) dried hot Thai chiles, including seeds
3 tablespoons minced shallot
2 tablespoons minced garlic
"2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp (see cooks note, below)", 1 teaspoon minced cilantro root or stem
1 teaspoon minced Kaffir lime zest or regular lime zest
1 teaspoon minced peeled galangal (fresh or thawed frozen)
1 teaspoon kosher salt
5 black peppercorns
1 teaspoon Thai shrimp paste
1/2 pound long beans or green beans, cut into 1-inch pieces
3/4 pound boneless pork shoulder
3 tablespoons peanut or vegetable oil
1 tablespoon Asian fish sauce
1 tablespoon packed grated palm sugar or light brown sugar
3 medium Kaffir lime leaves (fresh or thawed frozen; 2 sections each), ribs discarded and leaves minced
Equipment: a smooth stone mortar and pestle
Accompaniment: white rice

Instructions:
Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes.
Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.
Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.
Seafood Empanaditas

Ingredients:
1 teaspoon salt
3/4 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 cup lard at room temperature
2 tablespoons unsalted butter at room temperature
About 3 cups vegetable oil for frying
1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
1 cup dry white wine
1 1/2 pounds cultivated mussels
1 medium onion, finely chopped
1 cup chopped scallions
2 garlic cloves, finely chopped
3 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 fresh serrano or jalapeño chile, seeded and finely chopped
1/2 tablespoon paprika (not hot)
1 teaspoon dried oregano
1/2 pound shrimp, peeled and finely chopped
1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
1 tablespoon chopped parsley
Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
1 deep-fat thermometer
Accompaniment: tomato salsa

Instructions:
Stir salt into hot water until dissolved.
Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
Cover dough with a kitchen towel (not terry cloth).
Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.
Aromatic Braised Chicken with Fried Onions

Ingredients:
2 1/2 pounds chicken thighs with bone, skin discarded
4 medium shallots, quartered
5 garlic cloves, chopped
1 tablespoon minced peeled ginger
2 sprigs fresh curry leaves, leaves removed from stems
1 teaspoon cayenne
1/4 teaspoon black peppercorns
10 whole cloves
1 (1-inch) piece cinnamon stick
1 teaspoon distilled white vinegar
1/2 cup water
About 2 cups vegetable oil
1 medium onion, thinly sliced
3 teaspoons all-purpose flour
divided

Instructions:
Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.
Eggplant and Walnut Phyllo Pie

Ingredients:
3 (1-pound) eggplants, peeled and cut into 1/2-inch-thick rounds
About 1 1/2 cups olive oil, divided
3 medium leeks (white and pale green parts only)
2 cups coarsely grated _gravié_ra or sharp white Cheddar (5 oz)
3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
1 1/2 cups walnuts (5 1/2 ounces), chopped
1 1/2 teaspoons ground cumin
20 (12- by 7-inch) phyllo sheets
thawed if frozen

Instructions:
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
Preheat oven to 375°F with rack in middle.
Halve leeks lengthwise and thinly slice. Wash and drain.
Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.
Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.
Cauliflower Soufflé with Brown Butter

Ingredients:
3 tablespoons finely grated Parmigiano-Reggiano, 1 1/4 cups finely chopped cauliflower florets, 1/4 cup finely chopped flat-leaf parsley, White pepper to taste, 1/2 stick unsalted butter, 4 1/2 tablespoons all-purpose flour, 1 1/2 cups whole milk, 6 large egg yolks, 8 large egg whites, 1 stick salted butter, 2-qt soufflé dish

Instructions:
Preheat oven to 400°F with rack in middle.
Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
Serve soufflé immediately, drizzling with warm brown butter.
Goan Shrimp in Roasted-Coconut Sauce

Ingredients:
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 (1-inch) piece cinnamon stick, broken into pieces
4 whole cloves
1/4 cup unsweetened dried grated coconut
1 teaspoon hot red-pepper flakes
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon grated peeled ginger (use a Microplane)
2 (4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds
"1/4 cup Swad-brand tamarind concentrate (see cooks note, below)", 1 cup finely chopped plum tomato (1 large)
1 1/2 lb large shrimp, peeled
1 teaspoon coarse sea salt such as fleur de sel
2 teaspoons Sherry vinegar or red-wine vinegar
Equipment: an electric coffee/spice grinder
Accompaniment: basmati rice or Indian bread

Instructions:
Toast coriander, cumin, cinnamon, and cloves in a small heavy skillet over medium heat, shaking skillet, until fragrant and darker (do not burn), 3 to 4 minutes. Stir in coconut, red-pepper flakes, and turmeric and cook, stirring, until coconut is golden brown, 1 to 2 minutes. Transfer to a bowl and cool completely, then pulse in grinder until finely ground.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion until golden, 3 to 5 minutes. Add garlic, ginger, chiles, tamarind, and spice mixture and cook, stirring, 30 seconds. Add tomato and cook, stirring, until sauce is thickened, 3 to 4 minutes.
Toss shrimp with sea salt, then add to sauce and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in vinegar and season with sea salt.
Strawberry Leather

Ingredients:
1 1/2 lb strawberries, halved (4 1/2 cups)
3/4 cup sugar
17- by 12-inch nonstick bakeware liner such as a Silpat; a large offset spatula

Instructions:
Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours.
Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Lamb Tagine with Prunes and Cinnamon

Ingredients:
2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tablespoons plus 1/4 cup olive oil, divided
3 (3-inch) cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 pinch saffron threads
1 tablespoon white wine or water
About 2 1/2 cups water
1/2 lb prunes (about 2 cups)
3 tablespoons mild honey
1 tablespoon sesame seeds
1/2 cup whole blanched almonds

Instructions:
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.
Sea Bass with Marinated Vegetables

Ingredients:
1 ripe medium tomato
1 garlic clove, smashed
4 basil leaves
1 fresh thyme sprig
6 green olives, such as picholine, pitted and chopped
12 Niçoise olives, pitted and chopped
1 tablespoon drained capers
1 celery rib, peeled and diced
1/2 small fennel bulb, stalks discarded and bulb diced
1 small zucchini, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
About 2 cups extra-virgin olive oil, divided
1 pinch saffron, crumbled
1 lemon, peel and pith cut off and lemon quartered and diced
6 (6-oz) pieces sea bass or striped bass fillet with skin, small bones removed
1/4 teaspoon fine sea salt
Extra-virgin olive oil for drizzling
1 teaspoon chopped fresh chives
Coarse sea salt to taste

Instructions:
Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Keep water at a boil.
Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
Blanch celery, fennel, and zucchini in boiling water 30 seconds, then drain and transfer to ice bath. When vegetables are chilled, drain and stir into tomato mixture.
Cook bell peppers and onion in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Cool to room temperature, then stir into vegetables along with saffron and enough remaining oil to cover (about 2 cups). Marinate, covered and chilled, 24 hours.
Preheat oven to 450°F with rack in middle.
Put fish, skin side up, in a shallow baking pan and pat dry. Sprinkle with sea salt and 1/4 teaspoon pepper, then drizzle with a little oil. Roast fish until just cooked through, 8 to 10 minutes.
Meanwhile, gently warm half of vegetable mixture and stir in lemon. Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.
Ribs with Black Vinegar Sauce

Ingredients:
2 pounds pork spareribs, cut into individual ribs, 1/4 cup cornstarch, About 12 cups peanut or vegetable oil for frying, divided, 4 garlic cloves, thinly sliced, 1 medium shallot, thinly sliced, 2 tablespoons very thin matchsticks of peeled ginger, 1/2 cup packed light brown sugar, 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry, 1/3 cup reduced-sodium chicken broth, 1/3 cup Chinese black vinegar, 1/3 cup reduced-sodium soy sauce

Instructions:
Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.
Lemon-Pepper Popovers

Ingredients:
3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
"a popover pan with 6 (2/3-cup) cups (see cooks note
below)"

Instructions:
Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.