Paul tried to warn us. My server used the word “spicy” three times when describing the Spicy Pork Riblets ($15) at M.B. Post, which only fueled my desire to order the dish. The eclectic, high energy restaurant from David LeFevre and the Simms Brothers recently added these riblets to a menu section titled “Meat Me Later,” and hopefully these short-cut, Asian-inspired ribs have some staying power, because they’re boldly flavorful and pack a spice punch.
LeFevre marinates riblets for 24 hrs in a mix of fish sauce, sugar, garlic and Thai bird’s eye chile before slow-cooking for eight hours to achieve depth of flavor. Riblets are then quickly deep-fried, glazed with tangy, fairly fierce tamarind and Thai chile sauce before getting plated with sesame seeds, blistered scallion stalks and colorful ribbons of scallion and Fresno chile.
These riblets keep with the Asian flavors that LeFevre and his team have been employing for awhile at M.B. Post and Fishing With Dynamite, and this is one of the best dishes yet.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.