CHINESE TAKE-OUT STYLE RIBS
RATING: PREPARATION TIME: 12+ Hrs COOKING TIME: 3+ Hrs START TO FINISH: 16 Hrs OVEN: 225

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== CHINESE TAKE-OUT RIBS - PG1 - BBQ Marinade - Final Glaze == == CHINESE TAKE-OUT RIBS - PG2 ==
This comes VERY close to the Spareribs you get at a Chinese Take-Out restaurant. Most restaurants tend to use a less expensive St. Louis Style Pork Sparerib, but just about ANY style of Ribs work well. I also like this when using Skinless Chicken Thighs in place of the Ribs. Cutting a Pork Loin into thin strips makes those popular take-out Boneless Spareribs.
BBQ-ASIAN DIFFICULTY: MEDIUM MAKES 6 SERVINGS RECIPE PAGES: 2
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
BBQ-ASIAN DIFFICULTY: MEDIUM MAKES 6 SERVINGS RECIPE PAGES: 2

JUMP TO RECIPE INFORMATION

== CHINESE TAKE-OUT STYLE RIBS - PG1 - BBQ Marinade - Final Glaze == == CHINESE TAKE-OUT STYLE RIBS - PG2 ==
This comes VERY close to the Spareribs you get at a Chinese Take-Out restaurant. Most restaurants tend to use a less expensive St. Louis Style Pork Sparerib, but just about ANY style of Ribs work well. I also like this when using Skinless Chicken Thighs in place of the Ribs. Cutting a Pork Loin into thin strips makes those popular take-out Boneless Spareribs.
RATING: PREPARATION TIME: 12+ Hrs COOKING TIME: 3+ Hrs START TO FINISH: 16 Hrs OVEN: 225
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CHINESE TAKE OUT STYLE RIBS
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.