Gladys-

Based upon your posts, I believe you are quite expert!

I’ve never heard of “Criollo Marinade.” Can you tell me anything about it -- which dishes it is typically used for, the taste it imparts to the ribs, and perhaps the amount of each of the spices you use to create it?

Also, how do your ribs compare in flavor and texture to ribs served in Chinese restaurants? I expect your ribs would be much more tender (mine are whenever I boil them first). The ribs I’ve had in Chinese restaurants are very crisp on the outside and fairly tender on the inside.

I have yet to be able to duplicate the Chinese-restaurant style ribs. Part of it, of course, has to do with the marinade/sauce/seasongs. The other part has to do with my failure to be able to achieve a crispy texture on the outside (whenever I’ve tried to make my boiled ribs crispy by putting them in the oven, it doesn’t seem to work well). Maybe, with the “right” marinade/sauce/seasongs (perhaps from the recipe that you posted here the other day), I could succeed by soaking the boiled ribs in the marinade/sauce/seasongs, and then taking them for a quick dip in my deep fryer?

-Martin