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1
Cut ribs apart between bones.
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2
Rinse and put in a 6- to 8-qt pot.
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3
Add 2 1/2 qts water, cover and bring to a boil.
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4
Skim and discard any foam.
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5
Add mushroom soy sauce, rice wine, five-spice powder, star anise and ginger.
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6
Return to a boil, then reduce heat and simmer covered, until meat is tender (45 minutes to 1 hour).
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7
Strain rib mixture through a colander set over a large bowl.
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8
Set bowl of braising liquid in a larger bowl of ice water.
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9
Let ribs and seasonings cool in colander, then return to liquid and chill covered, at least 4 and up to 12 hours.
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10
Meanwhile, in a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves.
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11
Set aside.
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12
Preheat oven to 250 degrees F and set a rimmed baking sheet in it.
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13
Pour 1 1/2 in oil into a 5- to 6-qt pot.
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14
Insert a deep-fry thermometer and heat oil over high heat to 350 degrees F.
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15
Meanwhile, skim and discard fat from bowl of ribs.
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16
Transfer ribs to a colander and discard seasonings.
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17
Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch.
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18
Gently add ribs to oil.
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19
Cook until bones are browned and meat is crisp, 2 to 3 minutes.
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20
Transfer ribs to baking sheet in oven.
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21
Heat a wok or 12-in frying pan over medium heat.
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22
Add 1 tbsp of remaining 1/4 cup oil.
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23
When it's hot, stir in one-quarter of garlic.
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24
Cook about 15 seconds, then add one-quarter each of ribs and sauce.
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25
Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well (1 to 2 minutes).
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26
Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds.
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27
Transfer to a platter.
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28
Scrape out excess sauce from wok and spoon over ribs.
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29
Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.
