Triple-cooked spareribs with chiles (Lu rou) from Saveur Magazine, March 2013 (#154) (page 76)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Spareribs need to marinate overnight. Can substitute storebought Sichuan red chile oil for the magazine's "Sichuan red chile oil (Hong you)" called for in this recipe.

  • PFP on January 30, 2014

    Although this recipe may seem to have a couple more steps than most fried spareribs, it is really delicious and worth making. The good thing about it is that you can actually do all the marinating, parboiling and poaching in advance even a day or two before and then do the final frying just before serving. Like so many of the Sichuan cuisine, it has great depth of flavor and the final addition of the garlic and chiles gives it a bright zing of flavor -- a great combination of taste sensations.

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