Chinese Spareribs?
Oct 10, 2009 | 9:34 am
#1
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Chinese Spareribs?
OK.... the other thread on deep fried ribs got me to thinking about one of my favorite foods..... Chinese Spareribs.
I have become very fond of the "boneless chinese spareribs". I prefer them over the boned version... and I feel they have a richer taste... and I do not get my fingers and face dirty...
What is your preference and why? Boneless or boned chinese spareribs?
I have become very fond of the "boneless chinese spareribs". I prefer them over the boned version... and I feel they have a richer taste... and I do not get my fingers and face dirty...
What is your preference and why? Boneless or boned chinese spareribs?
Oct 10, 2009 | 12:52 pm
#3
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Well they are not actually ribs but I prefer Char Sui:
http://en.wikipedia.org/wiki/Char_siu
http://en.wikipedia.org/wiki/Char_siu
Oct 13, 2009 | 3:54 am
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Well they are not actually ribs but I prefer Char Sui:
http://en.wikipedia.org/wiki/Char_siu
http://en.wikipedia.org/wiki/Char_siu
I love charsiu in general as well as the pai kuat (ribs in Canto) kind.
Definitely the steamed kind with black bean at dim sum...yum.
Oct 21, 2009 | 3:26 am
#6
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Boned 
Had simply heavenly ones in SFO's Chinatown... dangit! Now I want some...
(uuber cheap there too... and now that I have dollar coins @:-))
Had simply heavenly ones in SFO's Chinatown... dangit! Now I want some...
(uuber cheap there too... and now that I have dollar coins @:-)
)
Oct 21, 2009 | 6:20 am
#7
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Yes, the charsiu ones are the ones I am talking about.
Funny thing, the first time I ever saw the boneless ones were about 8 years in NYC... we just stopped in a hole-in-the-wall place... and were pleasantly surprised.
Never saw boneless ribs again until about 3 years ago... and suddennly we see them in most chinese restaurants.
Funny thing, the first time I ever saw the boneless ones were about 8 years in NYC... we just stopped in a hole-in-the-wall place... and were pleasantly surprised.
Never saw boneless ribs again until about 3 years ago... and suddennly we see them in most chinese restaurants.
Oct 21, 2009 | 8:25 am
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There's a "butchers' cut" (sold at least in the US Southwest/South) called "Boneless Ribs", often strips trimmed from the shoulder. The ones in the meat case are too thick and meaty to be compared to the "real thing" but can be cooked "Shanghai Style" or in standard Chinese resturant fashion to produce the results for which you search.
Chinese restaurants moving to "boneless ribs"? A money saver, because they are all meat, no bone and often cheaper often than even Cryovac full rib packages.
Chinese restaurants moving to "boneless ribs"? A money saver, because they are all meat, no bone and often cheaper often than even Cryovac full rib packages.