Split a rack of ribs

I split them in  half all the time.  Also I have the butcher rip them down the middle into 1/2 or 1/3 sizes and sometimes cut those into individual pieces. Great finger food!

food.http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1238448&catid=1

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http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1Pork, Ribs, Baby Back, Oriental, Sweet & Sour, Chinese, Richard Fl

Walter Kei's Sweet & Sour Spareribs.  Walter Kei of Hong Kong likes to flour these spareribs and then deep fry them. But I, Grace Young, prefer pan-frying and then braising them.  Kei finishes the sauce with lime juice and butter; this twist reflects the innovative style of Hong Kong cooks.

INGREDIENTS:
1 tsp Salt
1/2 tsp Sugar
1 tsp Cornstarch
1 tsp Shaom Hsing rice wine or dry sherry
1/2 tsp Soy Sauce
1/2 tsp plus 1 tablespoon olive oil
1 1/2 Lbs Lean Baby Back pork ribs, cut into single ribs or even better in half also.
1/3 Cup Dark Brown Sugar, packed
1/3 Cup Chinkiang or Balsamic vinegar
1 tsp Butter, unsalted butter
1/2 tsp Lime Juice
1 tsp Lime Zest, Optional

PROCEDURE:

1. In a large bowl combine 1/2 teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce and the 1/2 teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels. I do not see the need to dry unless you are deep-frying.

2. Heat a 14" flat-bottom wok over high heat until a bead of water vaporizes within 1-2 seconds. Swirl in the remaining 1 Tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the ribs over and pan-fry an additional 2 minutes.

3. Add the brown sugar, vinegar and the remaining 1/2 teaspoon salt and 1/3 cup water to the wok and bring to a boil over medium heat. Turn the ribs meat side down. Cover, reduce the heat to low and simmer for 1-1 1/2 hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

4. BGE Version: Seasoned as the recipe says then added brown sugar etc and placed them on the BGE large indirect at 400F for an hour or so.

5. Done:

Yield: Serves 4 as part of a multicourse meal

Recipe Type: Appetizer, Asian, Main Dish, Meat

Source
Source: BGE Forum, Richard Fl, 2012/02/05*
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1

Author Notes
The Breath of a Wok, Grace Young & Alan Richardson Page # 188  400F indirect for an hour or so.

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awm said:

I have been wondering the same question, but was wondering about not being able to do the bend test?

 

I jst do the taste test.