It is taken from the bone-in central part of the pork back, also known as sub-rib. Pork with bone tastes chewy and has a firm and delicious texture. It is suitable for frying, deep fried, p[an fried and other dishes. It is easy to cook and convenient.
They are smaller and more curved than chops and have a higher meat-to-bone ratio. Baby back ribs are usually slow cooked with seasonings and sauces until the meat is tender and falls off the bone. They are a popular dish in many countries, especially the United States, and are often served with a variety of side dishes, such as coleslaw, baked beans, or corn. Ribs have a sweet and savory flavor and are often seasoned with dry rub or BBQ sauce.
Ingredient:
2 baby back rib
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tbsp honey
2 tablespoons rice vinegar
2 tbsp minced ginger
2 cloves of garlic, finely chopped
1 teaspoon Chinese five-spice powder
1/4 teaspoon black pepper
2 green onions, chopped
sesame seeds, for garnish (optional)
How to cook: