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Szechuan Barbeque Ribs

Szechuan Barbeque Ribs

When one thinks of Spare Ribs, Asian cuisine does not generally come to mind. Ribs are one of those dishes that we all love to tuck into now and then. Many people think that spare ribs originate from America, but in fact the exact origins are unknown. However, in the 17th century England they were known as 'spear ribs', derived from the German 'rippespeer' which is equivalent to smoked pork lion.

There are several different types of preparations for spare ribs, but they are generally cut into long slabs with up to 15 individual but connected bones. When properly prepared, the ribs are very tender in texture and the meat tends to just fall off the bone.

Spare ribs, being a common American cuisine, are often eaten with a glazed barbeque sauce.... We however, prefer them Chinese way, Pai Gu Wang. This tangy northern Chinese marinade, of blended aromatic spices which will turn bland spareribs into a memorable taste sensation. You can find our Szechuan Spicy Spare Ribs and many more Cantonese spice pastes on our site. 


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