The Gourmet Magazine {Page 491}
These ribs were delicious, beautiful and tender, but not falling off the bone. Not sure about the Chinese part or even the Hawaiian part. I made them exactly as written.
I did not understand the three pounds of ribs, with the added "3 racks". My one rack weighed just under 3 pounds. I also did not understand adding the garlic and ginger, after mixing the sauce with the ribs.. Why not peel and mince the ginger and add that, and the garlic right along with the sauce for additional flavor while cooking. I would also prep this dish in the morning and marinate all day.
I will keep this recipe and make the ribs again. We are not used to a sweet rib, however, they are not overly sweet. It was fun to try a totally different rib than what we usually make.
http://i1032.photobucket.com/albums/a407/quinoacalanchini8/DSC_0170_zps057e73cc.jpg
These ribs were delicious, beautiful and tender, but not falling off the bone. Not sure about the Chinese part or even the Hawaiian part. I made them exactly as written.
I did not understand the three pounds of ribs, with the added "3 racks". My one rack weighed just under 3 pounds. I also did not understand adding the garlic and ginger, after mixing the sauce with the ribs.. Why not peel and mince the ginger and add that, and the garlic right along with the sauce for additional flavor while cooking. I would also prep this dish in the morning and marinate all day.
I will keep this recipe and make the ribs again. We are not used to a sweet rib, however, they are not overly sweet. It was fun to try a totally different rib than what we usually make.
http://i1032.photobucket.com/albums/a407/quinoacalanchini8/DSC_0170_zps057e73cc.jpg