Ribs slathered in sauce are great as an appetizer, snack, or meal served over rice or noodles. You can also remove the meat, shred it, and stuff it into a Taiwanese bao, an onigirazu, or a sub ...

This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.Short ribs and assembly2 pounds boneless beef short ribs no thicker than 1/2 -inch2 cups soy sauce1 1/2 cups brown ...

Add fish sauce, rock candy and coconut water to cover the ribs completely. Bring to a boil on high heat, then reduce heat to low and simmer until meat is tender and falls off the bone, about 60 ...

Preheat the oven to 200. In a large, deep skillet, heat 2 1/2 inches of oil to 350. Working in batches, fry the ribs until nicely browned and crisp, 3 minutes.

Ingredients. 1 rack baby back ribs (membrane removed) 2 Tbsp chinese 5 spice. Salt and pepper to taste. 1/2 c. hoisin sauce. 1/2 c. soy sauce. 1 1/2 c. honey ...

To make these ribs right, you'll need a smoker and 2 cups of wood chips or chunks that have been soaked for 1 hour in water to cover, then drained. Grilling expert Steven Raichlen cooked the ribs ...

Josh Rutherford, Owner of 4 Star Restaurant Group The Windsor 160 East Huron, Chicago, IL (one block east of Michigan Avenue) Recipe: K-Town Short Ribs Ingredients Marinade: Soy Ginger Vinaigrette:… ...

CHINESE-STYLE BARBECUED RIBS. By Julia Moskin. 2 racks baby back or St. Louis- style pork spareribs, ... 1/4 cup soy sauce, or more to taste ; 1/3 cup Chinese rice wine or vodka ; ...

For meat lovers, it is a beautiful sight: racks of mahogany-skinned birds, sugar-shiny slabs of pork ribs, and all that thrillingly saturated, sticky redness. In any city, ...