Recipe: Szechuan Style Spareribs
Recipe Author: Emeril Lagasse
Found on: foodnetwork.com
Whittlerz.com Search Criteria:
- Ingredients I Want:
- pork spare ribs
- Ingredients I Don't Want:
- N/A
The Selection
For this week, I looked at Foodimentary.com to see what's special for today. It turns out to be National Pigs in a Blanket day. A little unsophisticated for Sunday Dinners. To keep with the day's theme of 'pigs', I decided to stick with pork.
I took a look back on past Sunday Dinners and while we have made Short Ribs (our very first Sunday Dinner), we have not yet made Spare Ribs. I gave whittlerz.com a try, searching for pork spare ribs. Almost 90 recipes were returned. Many traditional style, but I opted for the Szechuan recipe to try something different (previously I would just buy the pre-packaged BBQ ribs and warm them in the oven).
For the ribs, cutting, boiling, marinading, cooling, then broiling took time, but was relatively simple.
I took a look back on past Sunday Dinners and while we have made Short Ribs (our very first Sunday Dinner), we have not yet made Spare Ribs. I gave whittlerz.com a try, searching for pork spare ribs. Almost 90 recipes were returned. Many traditional style, but I opted for the Szechuan recipe to try something different (previously I would just buy the pre-packaged BBQ ribs and warm them in the oven).
The Preparation
I was unable to find the needed Chinese 5 spice powder at the local store. I had 4 of the 5 needed ingredients at home. I had fennel seed instead of ground fennel powder. Without a mortar and pestle, I ended up grinding the seeds by hand. A nice aroma came from the freshly ground seeds.For the ribs, cutting, boiling, marinading, cooling, then broiling took time, but was relatively simple.
