Thank You: But is boiling/par-boiling helpful? (re: Chinese restaurant-style Spareribs)
Misc. 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
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
Shared by: M. Tesler, VA
In reply to: ISO: Chinese restaurant-style Spareribs
Board: Cooking Club at Recipelink.com
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