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Thank You: But is boiling/par-boiling helpful? (re: Chinese restaurant-style Spareribs)

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Thanks, Gladys and Susan.

The Chinese recipes seem like they may be the kind I'm looking for -- I'll give them a try.

The Chili's recipe is interesting. I never had Chili's ribs, but I may give them a try...and have the recipe for future use!

I'm wondering, however: In any sparerib recipe, wouldn't boiling the ribs (or par-boiling them) first yield a less "greasy" result (not to mention the side benefit of a good broth for another use)?Thanks again, ladies.

-Martin

MsgID: 0062679
Shared by: M. Tesler, VA
In reply to: ISO: Chinese restaurant-style Spareribs
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1
  M. Tesler
2
  Gladys/PR
3
  Gladys/PR
4
  Susan, Hawaii
5
  M. Tesler, VA
6
  Gladys/PR
7
  Shirley - Iowa
8
  Martin, VA
9
  Shirley - Iowa
10
  Martin, VA
11
  Martin, VA
12
  Martin, VA
13
  Gladys/PR
14
  Martin, VA
15
  Gladys/PR
16
  Martin, VA
17
  Martin
18
  Gladys/PR
19
  Martin, VA
20
  Gladys/PR
21
  Martin/VA
22
  Martin, VA
23
  Gladys/PR
24
  Martin, VA
25
  Gladys/PR
26
  JimC, Oakley, CA
27
  George Rhode Island
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