Ribs are one of the most popular ingredients in Chinese cuisine, quite similar to pork belly. Master chef John Zhang show you how to make ribs that's easily fall-off-the-bone with step by steps instruction.
To make the ribs more crispy and tender, Chef John soaks the ribs in Lye water for 12 hours, then rinses them with running water for 30 minutes.
Dry Garlic Ribs (蒜香排骨) are made with spare ribs marinated with minced garlic and soak in water for 2~4 hours. Chef John uses the two-stage fry method with this one for a golden crust.
Sweet and sour ribs (糖醋排骨) is a quite popular dish in China. The delicate balance of the soy sauce, sugar and vinegar makes this dish a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China.
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