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... :D

What is your preference and why? Boneless or boned chinese spareribs?

A sprinkle of melamine...dash of antifreeze...and MSG.

Well they are not actually ribs but I prefer Char Sui:
http://en.wikipedia.org/wiki/Char_siu

Do you mean the Shanghai spare ribs or the black bean sauce spare ribs they serve at dim sum? My favorite is the most unhealthy, the salt and pepper pork ribs.

I think the spareribs the OP is referring to is cooked in charsiu sauce, in America it's the usual yes? Never seen boneless though.

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.

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 @:-) ;))

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.

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.