Food Articles

Serious Eats

Charles Phan's Black Bean-Glazed Pork Spareribs

January 30, 2013

[Photograph: Eric Wolfinger]

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? And when coated with a pungently addictive fermented black bean sauce, these rich spareribs turn from a curios

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • The 50 Best kitchen gear
  • Dish of the Day: Lily Vanilli's chocolate ganache tarts
  • Video: Hands-Free Whopper Holder from Burger King Puerto Rico
  • Write a Story/Review about this topic

    Post a Comment

     

    Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE