Spare (Me Some) Ribs

There are different types of ribs: spare ribs, baby back ribs, short ribs, prime ribs, etc...  And, there are many ways to cook ribs: roast, bake, grill, fry, steam, braise, or make soup. It's fascinating how many dishes can be created with just ribs.

I have three favorite rib recipes.  They all happen to be Chinese/Taiwanese dishes.  All three dishes require marinating the ribs beforehand and deep frying them first.  With different seasoning, you get different flavors.

Want woos and ahhs?  Try these:

台南的排骨酥 (Tainan Crispy Ribs in Soup) - This is a Taiwanese dish that my mom taught me to make.  It has a distinct flavor because the marinating sauce has a touch of five-spice powder.  You need to deep fry the ribs until very crispy then put the ribs with fresh daikon in a pot.  Cover with enough water and cook under medium-low heat until the daikon is soft and cooked through.  A bit of 當歸 is needed or the dish won't taste right.  It's a classic Taiwanese comfort food especially when you are cold and hungry.  A bowl of 排骨酥 will hit the spot.

京都排骨 (Mandarin Ribs) - Every kid I know likes this dish.  It's probably the catsup.  After you deep fry the ribs, you stir fry it with a sauce made of soy sauce, catsup and sugar.  Coat the ribs with this tangy sauce, serve with white rice and watch kids devour them.  Think of it as Chinese BBQ ribs.

無錫排骨 (Braised Shanghainese Ribs) - This is the newest recipe I've tried.  The ribs are cooked in a flavorful sauce until the sauce is all evaporated.  Like other dishes, the sauce contains ingredients that make it unique.  This sauce uses star anise and dried orange peel.  Yap, that's the secret.  It's a tasty dish.  I can't wait to try again.

Lastly, don't forget the good old BBQ Babyback Ribs.  So American, so satisfying and so good!