As a result, it's an ideal match for slow-cooking. As opposed to beef ribs, pork ribs have fewer cuts. All are served as a long rack, with interspersed bits of fat, cartilage, and bone bits. They're ...
To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
sells for a lot more per kg than beef spare ribs. Beef ribs come from the belly side of the beast’s rib cage. When it comes to pork and lamb spareribs, you have two ‘'styles'’ — one cut ...
You can use either fu yu or naam yu for this dish. In Chinese cuisine, spare ribs are usually cut through the bone into smaller pieces, which makes it easier to eat with chopsticks. Have the ...
Ah! such is our food world that the humble, even lowly, beef short rib — once destined for those beneath stairs, the dog or the mincer, is now on-trend, and even though the price per kilogram ...