i want to make traditional Chinese spare ribs but i want to cook them the RED way with soy sauce water and some other flavoring
any suggestions on how to do this
Are you talking about red-cooking (hong shao rou) or the red barbecued spareribs? For the former, I'd recommend taking a look here: http://chowhound.chow.com/topics/808280
Red cooking i have never done it with spare ribs is it possible
Yes. Cover the spareribs with your braising liquid and gently simmer until tender.
how long should this take i still want to stay on the bone and what should i make the braising liquid out of
One rack? Two? Low and slow at 225 F. for 3-4 hours should do the trick.
Red Cooking can really be applied to any protein! Here's a fine blog with some more info you might find useful: http://redcook.net/category/technique...
Does any one know which ingredient gives the bright red color to roasted meats?
I have seen very red Char Siu ( a Chinese roasted pork dish) recipe that uses Annatto. I saw another with "red food coloring". I would use the former if I wanted it very red. (But this is different from the Chinese technique known as 'red cooking'.)
It's Chinese red yeast rice. You can buy a sack of it.I left a few grains in with my white rice and they tinted the whole thing red--that same cha shui, spare rib red.
It should not be too bright! If too red-colored, as often found in outlying places they are using food coloring.
It's basically a combo of rock sugar, soy sauce, ginger, star anise and Shaoxing wine.
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