Now I have several go to recipes for Chinese Boneless Spare Ribs but my catch here is, it has to be easy enough for the novice cook and also do-able when cooking in tiny spaces. I always love a good challenge but this one was going to be tough. My secret for melt in your mouth ribs is is cooking up them up in my new Martha Stewart Dutch Oven from Macy's. FYI, neither Martha Stewart or Macy's pays me for these reviews but I sure would love if they decide to! If you don't have a dutch oven make sure you use a pot with a tight fitting lid, it really help to lock in th emoisture so the ribs don't dry out.
|Ribs Removed as Sauce Reduces|
2 tsp of each ground ginger powder, garlic powder,paprika ad black pepper
Place in a large dutch oven and bring to a gentle simmer, cover pot and cook 25-30 minutes on low heat
Add in 1/4 cup of honey, allow sauce to froth and bubble until it has a glaze like consistency
Pour all over ribs, top with scallions and Eat!