Arias Ricardo - Arias, Ricardo

Ricardo Arias

Biography

Chef Ricardo “Ricky” Arias, a native of Puerto Rico who moved to New York City in 2012 to work at Pig & Khao, where he was promoted to sous chef. Ricky then became part of the opening team at Root & Bone in 2014. Next, he moved on to re-explore his passion for Japanese cuisine under the tutelage of Chef John Daley at New York Sushi Ko.

Then most recently, as executive chef at the critically acclaimed Fine Dining Pop-Up, Dinnertable. Where Chef Arias payed homage to his roots by incorporating French and Caribbean flavors... READ MORE

Chef Ricardo “Ricky” Arias, a native of Puerto Rico who moved to New York City in 2012 to work at Pig & Khao, where he was promoted to sous chef. Ricky then became part of the opening team at Root & Bone in 2014. Next, he moved on to re-explore his passion for Japanese cuisine under the tutelage of Chef John Daley at New York Sushi Ko.

Then most recently, as executive chef at the critically acclaimed Fine Dining Pop-Up, Dinnertable. Where Chef Arias payed homage to his roots by incorporating French and Caribbean flavors into modern Japanese cuisine.

Now Chef Arias has joined the Ethyl’s Alcohol and Food team as Executive Chef to oversee their current Upper Eastside location and to help with the company’s expansion plans and their new Williamsburg location opening this Fall!

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What is your favorite NYC restaurant? And what is your go-to dish? Roman's in Fort Greene, Brooklyn Fava Bean Puree What is your ultimate meal? The Porterhouse at Peter Luger's complete with all the Sides What three things are always in your pantry? Rice, Beans & Eggs If you weren't a chef, what would you be? Lawyer If you could cook with anyone, who would that be? Rick Bayless What’s your favorite NYCWFF memory? Eating and Drinking my way through the Festival with my friend and Ex-Boss Chef John Daley

Recipe name:
Chinatown Ribs

Recipe Ingredients:
Makes: Marinates 5 Racks of Ribs (approx. 1case Spare Ribs)
• 1 Qt. Soy Sauce
• 1/2 Qt. Water
• 4 Tbsp. Sugar
• 1 Tbsp. Chinese 5 Spice
• Salt & Pepper
• 10 Cloves Garlic (smashed)
• 2 Tbsp. Red Food coloring
• 2oz. Sweet Chili Sauce (SOS)

Recipe Instructions:
• For Ribs: Dry with Paper Towel; Season Ribs with salt, pepper & Chinese five spice. Roast at 325 degrees for two hours or until meat is tender. Cool overnight to portion.
• For Sauce: Place all the ingredients in a pot and heat gently until all the sugar has diluted into the liquid. Be very careful not to burn, approximately for 8-12min. at medium heat. Cool the sauce once it has reached the Nappe consistency (until it coats the back of a spoon).
• Marinate the portioned ribs in the cooled sauce and set aside.
• For the Pickup: Heat up 5 spare ribs & garnish with Pickled Chilis & Sweet Chili Sauce (SOS)