Happy Thanksgiving week!
It's been a while since I've posted, I know. Growing a design business and teaching on the side have both consumed most of my time this year, and unfortunately lately blogging has fallen by the wayside. My resolution for 2015 will be to blog more regularly again, but until then, I will try my best to update at least once in a while with more recipes and other content.
Today I want to share with you an oldie but goodie, a recipe from my cookbook that has also been one of the most popular at The Brooklyn Kitchen, one of the cooking schools in NY where I teach. Once a month I teach Chinese Takeout Favorites, a popular class based on The Chinese Takeout Cookbook. I always, always look forward to teaching that class, mainly because of the ribs, which we get from The Meat Hook located right inside The Brooklyn Kitchen.
Pair really good quality pork spareribs (from free-range, heritage breed piggies) with a deceptively easy recipe and you have the stuff of day dreams. (Once, class was cancelled due to a power outage and I was seriously bummed for two days.)
So. How to make these ribs? You really just need a good working oven, preferably one with a broiler, and a couple hours of marinating time. To get a nice deep reddish color, instead of food coloring like some Chinese restaurants use, I mix together dark soy sauce, hoisin sauce, rice wine, honey, sesame oil, ketchup, garlic, and five spice powder. (Ketchup provides a nice tangy flavor with the color, and despite what some folks would like to believe, actually has Chinese origins, and the modern tomato version from the West has been pretty integrated into Chinese cooking for the past 100 or so years.)Read More