The first video in a new Fung Bros series on what Cantonese restaurants need to do to survive:
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Why do you prefer to cut and cook them individually vs as a slab or half slab? I often cook for one so buy a package of 2-3 already cut ribs, but when cooking for more I cook the slab.
I can’t find it right now, but that question was asked, and the answer was something like “more crispy, carmelized edges”.
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I think I’m doing these ribs again. Not sure how to tag this recipe so I can find it later. Maybe the paparika app.
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