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Homemade Chinese Takeout - Pork Spare Ribs

Tuesday, October 05, 2010

In today's Spark episode of "Cathy's Kitchen" we're making more Chinese "takeout" at home.

Today's recipe: Pork Spare Ribs.

If you're interested, the recipe is here: recipes.sparkpeople.com/

Make the marinade first. I made this on my "Sous Chef" Sunday after I chopped up all my veggies. I just simply cut the ribs into single pieces, and put all marinade ingredients in with it.

Heat a wok or deep dish saute pan with a little oil over medium high heat. Add the ribs a few at a time and brown evenly on all sides.

Pour any remaining marinade liquid into the wok/pan. Cover and let braise 45 minutes.

While that's cooking, I wipe down my counter tops and put dishes in the dishwasher.

About 15 minutes before the ribs are finished, I start a pot of boiling water in my steamer pot for steamed spring rolls. I made spring rolls with very thin rice wraps you can buy from an Asian grocery, shredded cabbage, shredded carrots, and green onion.

Remember the shredded cabbage from Sunday?

I rolled these ahead of time on Sunday as well.

Everything is done! Time to plate. Scoop of rice (about 1/2 cup serving), two spare ribs, and 2 spring rolls.

A "man" sized portion with an extra rib.

One of the things I used to love about Julia Child was how she would react to her mistakes. Well just laugh at it, learn from it, and move on! This one is for you, Julia. Something went wrong with my spring rolls. They are more like spring...blobs. But they were still delicious! Ah well, I'll try again! Maybe I overstuffed the rolls? Soaked the wrappers too long in water? Steamed too long? Need to parboil the veggies before wrapping? Hmm...
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Member Comments About This Blog Post
    ThinRonna: LOL! Aww shucks, thanks!! That's a huge compliment! I'm blushing!


    Well if we ever go backpacking through Scandinavia, I'll keep that in mind for a summer job or something - LOL
    3760 days ago

    Comment edited on: 10/6/2010 3:04:30 PM
    Your meal looks wonderful!...as far as cooking school goes you could probably skip it...Patrick has already asked me if you are available as a sous chef! emoticon
    3760 days ago
    Thanks, Karen! That's quite a compliment! I'm honored! I think running a quiet, internet cafe in retirement would be more my speed, though I suppose that means I need to learn how to make an edible pastry - ack!

    I just really enjoy cooking. My 'hobby' is taking favorite restaurant meals and trying to recreate them at home. My challenge is to make them fast, convenient and healthy to fit with my full time work schedule. I like 'making things' in general, and making things you can eat is the best!
    3761 days ago

    Comment edited on: 10/5/2010 7:03:35 PM
    Yum !! Have you ever considered going to cooking school ? You'd make a marvelous professional chef. You certainly have a talent. Check your area for classes. I'm lucky, there is a wonderful cooking school not too far from where I live. They occasionally give seminars for non students.

    I used to make a very tasty beef and broccoli dish. hmm... maybe I ought to pick up a bottle of oyster sauce and give it a try again. If you've never made beef and broccoli, that's a very simple and tasty disk you could do too.

    Great, now I'm craving ribs. LOL !!!

    3761 days ago
    Ok, I figured out what I did wrong with the spring rolls! I'll post a follow up blog later. Turns out I needed to steam the veggies first, soak the rice wrappers, then roll them. That's it! I don't need to steam in a pan. I was thinking of them like wontons, but turns out it's even easier than that!
    3761 days ago
    Sounds awesome!! Chinese is one of my weaknesses, so I'll have to give this a try. Thanks for sharing!
    3761 days ago
    Looks delicious! I love Julia Child and was thrilled to see her kitchen at the history museum in Washington, D.C. last year.
    3761 days ago
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