Uyghur-style barbecued beef ribs (Xīnjiāng tànkăo níulègŭ / 新疆炭烤牛肋骨) from Madame Huang's Kitchen by Carolyn Phillips
- cumin seeds
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Sichuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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EYB Comments
Marinate 2 hours to 1 day.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Uyghur pilaf (Zhuāfàn / 抓飯); Tossed cilantro and peanuts (Huāshēngmĭ bàn xiāngcài / 花生米拌香菜); Grilled sesame breads with green onions (Zhīmá fāmiàn cōngyóubĭng / 芝麻發麵蔥油餅)
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.
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