Zhenjiang Spareribs (鎮江骨)


I was eager to use my new Le Creuset French oven again, so I decided to make Zhenjiang Spareribs (鎮江骨). These tender spareribs are sweet and tangy, but shouldn’t be confused with the popular Cantonese dish, Sweet and Sour Pork. The tangy taste of these ribs come from the black rice vinegar, Zhenjiang vinegar, which also helps to tenderize the meat and cut through the fat rendered from the braising. Read more >>