spareribs | Sybaritica

Although I enjoy experiencing all sorts of different foods from that varied cuisines of China, I also enjoy the western variety of ‘Chinese’ food from time to time and I have to confess to a certain weakness for the ubiquitous ‘combo’ specialty known as ‘Honey Garlic Ribs’. In truth, sugar, rather than honey, is used in just about every restaurant offering you are likely to encounter but that is actually fine by me as I have tried made with real honey on a number of occasions and wasn’t all that keen on the result.

Garlic ribs have to be pretty bad before I won’t eat them, but I am least fond of those cooked in copious amounts of sauce and braised for so long that, not only is the meat falling from the bone, but it has lost all of it’s chewy texture and flavor. This particular post will feature a version that is closely derived from a popular Chinese preparation in which fresh ribs are braised with rock sugar and fairly small amounts  of either water or stock to which soy sauce is added. My twist on the traditional kind uses regular white sugar, ribs that are previously browned, and just a little so Read more