Chinese-Style Barbecued Spareribs
Appears in Cook's Country June/July 2010, America's Test Kitchen TV
We love smoky, tender barbecued ribs. And we love glazed, intensely flavored Chinese ribs. Could we marry the two?
WHY THIS RECIPE WORKS
We set out to make tender ribs that were seasoned to the bone, kissed with smoke, and covered with a garlicky, gingery glaze that we’d be happy to lick off our fingers. Before we even started making our recipe for Chinese-Style Barbecued Sp...