Serves: 5
Spareribs can be cooked in many ways: stir-fried, deep-fried, steamed, braised, simmered or barbecued. With the exception of the latter, the ribs are always chopped with a cleaver into bite-size pieces (to make them maneuverable with chopsticks). For barbecuing, the rib rack is usually left intact and, after roasting, the ribs are cut apart and eaten by hand, or then chopped into bite-size pieces. Regardless of cooking method, the lean meat on the ribs can be left as is or trimmed off for later use in shredded or minced pork dishes.
An average rib rack weighs 2 1/2 to 3 pounds. In Western-style meals (which feature one main dish), about 3/4 to 1 pound is generally allowed per person. In Chinese meals, which have many "main" dishes, 1 pound of spareribs will serve 3 or 4 people. As a rule, the rib racks with shorter bones (from smaller pigs) are preferred because they're more tender.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This *Spareribs recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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