Bagnet Ribs

Place the 1kg pork spare rib rack on the acacia wood cutting board. Use the 8-inch chef knife to trim any loose hanging fat or silver skin from the ribs, leaving a uniform 5mm (1/4 inch) layer of skin and fat attached to the meat. Cut the full rack into 3-4 large sections (3-4 ribs each) to fit easily in the stock pot. Pat the rib sections lightly with a piece of paper towel torn from the fixed roll to remove loose surface moisture.

Place the trimmed rib sections into the 6L stainless steel stock pot. Add 1 tablespoon coarse sea salt (taken from the terracotta salt cellar), 1 tablespoon whole black peppercorns, 6 crushed garlic cloves, 3 lemongrass stalks (smashed with the flat of the chef knife to release flavor), and 2 dried bay leaves. Fill the pot with enough cold water to cover the ribs by 2cm. Bring to a rolling boil over high heat, then reduce to a gentle simmer, cover with the glass lid, and cook for 45 minutes until the meat is tender but not falling off the bone; a fork should pierce the meat easily with light pressure.

Use the slotted skimmer to carefully lift all cooked rib sections out of the boiling liquid, letting excess water drain off for 10 seconds. Transfer ribs to the chrome wire cooling rack set over the rimmed aluminum baking sheet. Tear sheets from the paper towel roll to pat every surface of the ribs completely dry, paying extra attention to the skin side. Let ribs rest, uncovered, at room temperature for 20 minutes until the surface is completely dry to the touch with no visible moisture remaining; this step is critical for crisp, splatter-free frying.

While ribs dry, pour 1 liter of neutral cooking oil into the 5L enameled cast iron Dutch oven. Heat oil over medium heat until it reaches a steady 160C (320F), checking temperature with the digital instant-read thermometer clipped to the pot edge. Do not leave hot oil unattended, and adjust burner heat as needed to maintain a consistent temperature.

Use the silicone-tipped tongs to carefully lower 2 rib sections into the hot oil, working in batches to avoid dropping the oil temperature too quickly. Fry for 7 minutes total, turning once halfway through, until ribs are a light pale golden color all over. Remove ribs from oil with tongs, letting excess oil drain back into the pot, and return them to the wire cooling rack. Let ribs rest for 10 minutes to allow meat to reabsorb juices and the surface to cool slightly before the second fry.

Increase heat under the Dutch oven to bring oil temperature up to 190C (375F). Carefully lower the rested rib sections back into the hot oil, working in batches. Fry for 3-4 minutes total, turning once, until the skin is a deep rich golden brown, shatteringly crisp, with tiny visible crackled bubbles across the entire surface. Watch carefully to avoid burning, as skin will crisp very quickly at this temperature. Remove ribs from oil, drain briefly on the rack, and sprinkle immediately with the remaining 1 tablespoon coarse sea salt while still hot.

While fried ribs rest for 2 minutes, prepare the traditional dipping sauce. Pour 1/2 cup cane vinegar into the small cream stoneware sauce bowl. Add 2 thinly sliced garlic cloves, 1 sliced red bird's eye chili, and a pinch of coarse salt. Stir once, then squeeze 1 calamansi into the sauce, cutting the remaining 2 calamansi in half for serving on the side.

Transfer the hot crispy ribs back to the acacia cutting board. Use the chef knife to cut between the bones into individual 1-rib pieces, listening for the audible crunch of the crisp skin as you cut. Pile cut ribs onto the large cream stoneware dinner plate, arranging them so the crisp skin side faces up. Place the bowl of dipping sauce on the plate, tuck halved calamansi around the ribs, and serve immediately while skin is at its crispiest.