Chinese Spare Ribs Recipe

The written recipe can be found here: www.bellaonline.com

25 Responses to Chinese Spare Ribs Recipe

  • AsianCookingmadeEasy says:

    @thankfulandblessed Balsamic vinegar would be the best substitute for this recipe :)

  • AsianCookingmadeEasy says:

    @LOVERSPT I actually use a Joyce Chen non stick wok :)

  • jteddy15 says:

    wow!! thanks i will try boiling and grilling

  • Robinson4643 says:

    Those ribs look tasty, thanks for sharing.

  • hhl271 says:

    How do you know when the temp of the oil is 350? I don’t see a thermometer in the video.

  • hhl271 says:

    How do you know when the oil temperature is 350?

  • Salinna79 says:

    @AsianCookingmadeEasy Thank you for answering my “newbie-to-cooking” question, I totally appreciate you taking the time! Makes good sense!

  • AsianCookingmadeEasy says:

    @hhl271 I actually almost always use a thermometer – I just remove it once it hits them temp, then press record, and then add the food to the oil. I video it next time so people can see what it looks like – it clips right on to the side of the wok; and does candy temp too :)

  • xchibiox says:

    That’s a cute orange bowl that the sauce is in.

    The ribs look fantastic!

  • coxybob says:

    are the ribs tender,cooked this way.usually takes me hours to get tender ribs

  • rupulstilskin says:

    going to try this this weekend – hope it turns out – nervous husband talking here.

  • AsianCookingmadeEasy says:

    @coxybob These ribs are very tender, but not “falling off the bone” tender. If you want them to be “falling off the bone” you can simply boil them first :)

  • iHeartSugarCookiez says:

    Very yummy looking!
    Perfection. :D

  • socratesthecabdriver says:

    mmmmmmmmmmmmmmm

  • claresa14 says:

    yummy!

  • sunitlaru says:

    Hi , is corn starch = corn flour

  • AsianCookingmadeEasy says:

    @sunitlaru In the UK corn starch is also called corn flour so there they are the same thing. In the US however corn flour refers to a different flour made from corn :)

  • arjomdenis says:

    i love your channel and i am a subscriber as well. but being that i live in germany, i have amazed my family with some of your recipes. with great responses. but is there an alternative to meat tenderizer, shao hsing wine or chinking vinager? a couple of asien grocery shops but they only sell what´s needed for the recipes they make here. which alot of dishes they don´t make in the U.S.

  • AsianCookingmadeEasy says:

    @arjomdenis You can leave out the tenderizer in this recipe if you can’t find it. The shao hsing wine can be substituted with cooking sherry; but the chekiang vinegar does have a distinct flavor that there in no exact substitute for. You could try a balsalmic for this recipe, but it will have a bit of a different taste :)

  • AsianCookingmadeEasy says:

    @arjomdenis You can leave out the tenderizer if you can’t find it. The shao hsing wine can be substituted with cooking sherry; but the chekiang vinegar does have a distinct flavor that there in no exact substitute for. You could try a balsalmic for this recipe, but it will have a bit of a different taste :)

  • joyworldful says:

    I had cook this dish together with Chinese Shrimp with Broccoli for dinner tonight by following your recipe. My family loves it so much especially the Chinese Spare Ribs, it delicious! Thanks for video

  • HarterFall says:

    @arjomdenis (frischer) ananas- oder papayasaft! und herkömmlichen fleischzartmacher gibts in jedem edeka im gewürzregal! ;)

  • virgingirl26 says:

    That look tasty. I watch all ur video and thanks for showign me new things to cook. Imma have to try the ribs out.

  • 1986cherrelle says:

    why do you deep fry the ribs twice?

  • AsianCookingmadeEasy says:

    @1986cherrelle Frying them twice gives them the texture on the outside :)

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