Pork ribs come in three basic cuts – back ribs, spare ribs, and country-style ribs – depending on the section of the hog where they originated.
Start by preheating your oven to 275° F, then adding ½ to 1 inch of water into the bottom of a broiling pan to add moisture to the meat as it cooks. Place ribs on the pan in the oven and cook for 2 hours or until internal temperature reads 145° F. Baby Backs come from the highest part of the ribcage, and closest to the spine of the pig. Because they are furthest away from the belly and therefore contain the least amount of fat and marbling, these are the leanest and most tender types of pork ribs.
Although pork ribs are pork ribs are pork ribs, the char siu variety is nothing like any of the delectable wonders we throw on our own barbecues. In southern China, char siu ribs are emblazoned with a uniquely red hue that hints of a deeply savory interior and a sweet exterior.
Traditionally, in Chinese restaurants they’ll actually use boneless pork butt (which is technically from the shoulder of the pig – I know, confusing much?!) cut into thick slices, roasted and then sliced into long thing lengths. If using the pork loin, slice the pork into thin strips.
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