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Charles Phan's Black Bean-Glazed Pork Spareribs

Kate Williams 3 comments

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? And when coated with a pungently addictive fermented black bean sauce, these rich spareribs turn from a curiosity to a dinnertime staple. (And if you're hosting a Super Bowl party, these would make for a pretty awesome addition to a game-day platter). More

Charles Phan's Black Bean-Glazed Pork Spareribs

Serious Eats Kate Williams 3 comments

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? More

Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal

Serious Eats Kate Williams 4 comments

Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs. I'm calling this rib sauce black magic from now on. More

Chinese Takeout-Style Sweet and Sour Spare Ribs

Serious Eats Chichi Wang Post a comment

Spare-ribs, deep-fried so they are golden brown and a little crisp, are simmered in soy sauce and sugar. The mixture reduces into a syrupy glaze. At the last moment, spoonfuls of Chinkiang Vinegar are mixed in, imparting a subtle degree of sourness. More

Lunch Today: Spare Ribs at Big Wong King

New York Ed Levine 1 comment

While the Serious Eats editors have stopped by Big Wong King for duck and chicken, I couldn't believe they'd never tried the spare ribs ($5.50). More

Cook the Book: Fleisher's Spareribs

Serious Eats Caroline Russock 7 comments

Saucy and drippy are usually the go-to descriptors for really great ribs but Joshua and Jessica Applestone, proprietors of Fleisher's Grass-Fed and Organic Meats and authors of The Butcher's Guide to Well-Raised Meats, would like to introduce you to ribs of another sort. Their dry-rubbed Fleisher's Spareribs are all about a thick, crunchy spice rubbed crust that encases tender ribs filled rich fatty juices. More

Tiki Week: Chinese Style Spareribs

J. Kenji López-Alt 10 comments

Chinese-style barbecue spare ribs are one of the few dishes on the pupu platter that actually have a legitimate lineage to traditional Chinese cuisine. They are a form of char siu, Cantonese-style roasted meats. You know, the ones that hand out in the windows in Chinatown? More

Chinese Spareribs

Serious Eats J. Kenji López-Alt 15 comments

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the... More

Cook the Book: Smoky Oven-Roasted Spareribs

Serious Eats Caroline Russock 6 comments

As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More

Seriously Asian: Caramel Sauce

Serious Eats Chichi Wang 12 comments

If there's one thing I like as much as taking apart ducks, it's making caramel. Burnt sugar and burnt butter are perhaps the most alluring scents in my kitchen, though the term "burnt" is used loosely here. More accurately, the... More

Grilling: Chinese-Style Spare Ribs

Serious Eats Joshua Bousel 14 comments

Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! On the commute to work a couple weeks ago, my co-worker and I were lamenting that for each excellent Chinese... More

Blogwatch: Chinese Braised Spare Ribs

Grace Kang Post a comment

Although it's the end of March, springtime weather has yet to hit all of us. In light of the cold and rainy weather in Vancouver, Allen of Eating Out Loud made Chinese braised spare ribs using a mixture of soy sauce and rice wine along with some golden syrup. The ribs turned out "tender and slightly sweet with an undertone of the salty caramelized soy sauce." Maybe it's not such a bad thing if spring has yet to arrive.... More

Cook the Book: Honey Spareribs

Serious Eats Grace Kang Post a comment

©iStockphoto.com/ivanmateev "I love ribs and ribs love me." That was the opening line for the best song about ribs I've ever heard, penned by a younger yours truly along with a vegetarian friend. You might wonder what kind of... More

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