HOW TO MAKE RIBS LESS FATTY RECIPES

Steps:

• Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.
• Peel the membrane off the spare ribs by making a small cut at the end, and pulling it away from the meat.
• Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.
• Carefully cut around the taro to score the slice where we want to cut it, so we end up with taro. Then, chop deep into the taro and split the slice off.
• Dice green onion and red chili pepper and set aside.
• Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs.
• When the taro is cooked through, turn off the heat, and remove the dish from the pan.

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.