|Fine Art of Italian Cooking|
|by Giuliano Bugialli|
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of...
Results 1 - 10 of 72 for chinese rib sauce
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In a skillet, brown the spare ribs and garlic in ... Add salt, soy sauce (and coloring or ... bring to a boil for 5 minutes. Toss with ribs before serving.
Ask your butcher to separate ribs, cutting each ... once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)
Whisk together or ... skin on the ribs) by tearing ... tender. Cut into individual servings of 3-4 ribs each. Serve with Chinese sweet and sour or duck sauce.
Combine soy, sherry, ... oven barbecued country ribs, trim off ... Pour remainder of sauce over ribs and ... basting every 10 minutes with the marinade.
Cook noodles in ... chestnuts. Mix together sauce ingredients until well ... dissolved. Just before serving, pour sauce over salad and toss lightly. Serves 8.
Combine all ingredients ... shallow pan. Add ribs and marinate overnight, ... to 325 degrees for another 15 minutes. When shrinkage occurs ribs are done.
Boil spareribs in ... 45 minutes. While ribs are parboiling, mix ... minutes, 350 degrees for 20 minutes, and 400 degrees for 5 minutes. Serve with rice.
Boil spare ribs for 15 minutes. Mix all ingredients. Marinate for 1 hour, turning at least once. Drain, bake 1 hour at 350 degrees. Baste often with marinade.
Slash the meat between the ribs but not all ... continually. Cut with a poultry scissor. Can also be cooked in the oven in a roasting pan, turning and basting.
Cover and marinate ... of rack of ribs. Turn occasionally. ... broil bony side 5 minutes. Turn 6 to 7 minutes and done. Method 3: Complete on outdoor grill.
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