In any city, a promising sign that you have arrived in a serious Cantonese food zone is a siu laap: a storefront dedicated to roasted and cured meat. For meat lovers, it is a beautiful sight: racks of ...

Chinese style ribs are slow-cooked until tender, then coated in a savory-sweet sauce made with soy, garlic, and honey. Juicy and flavorful from every bite. Ingredients: Pork ribs, soy sauce, honey, ...

After a recent trip to Hong Kong and China, Keith Kuhn became smitten with Chinese-style ribs and meats. Instructions: With a fork, pierce the meat side of ribs all over. In a small bowl, stir ...

Purists insist there’s only one way to cook ribs: Rub them with a salt-and-spice blend and let them smoke and smolder over live coals for a little less time than it takes to sit through “Gone With the ...

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...

2 pounds pork sparerib tips (or ask the butcher to cut regular-size ribs into 1½-inch pieces crossways) Instructions: Cut between each sparerib to separate each rib tip and place ribs in microwaveable ...

Place large plastic bag in large bowl. In bag, combine hoisin sauce, water, sherry, honey, soy sauce and garlic. Mix well. Remove 1/4 cup marinade, cover and refrigerate. Add ribs to remaining ...

After our journey to Chinatown, we prepped and cooked some ribs, first in the kitchen and then out on the fire. We smoked the ...