Dad’s Chinese Ribs (Oven Style)
Passed to your plate by Jon Lewis
Believe it or not, I’ve been eating these ribs for 31 years. They were such a hit that my dad would make them on virtually every possible occasion. On my 1st birthday, I ate the majority of my birthday cake with a rib bone. As a kid, I used to try to sneak a sample of the marinade with my little index finger while the raw pork was marinating in it, and being told over and over again by various members of my family that I was “going to get worms”. In 8th grade, I somehow worked my love of these ribs into the St. Ann Class of 1998 Yearbook. I’m sure you get it by now: I love these ribs. Read more
My father always GRILLED the ribs. I didn’t know that there was such a thing as “fall off the bone” ribs. My dad used to buy a big cheap slab of ribs, cut them individually, marinate them for a few hours, and then grill them until the marinade began to char slightly. They were so tough that it was like a game of tug-of-war between the rib and my teeth. For most of my life, I thought this was how all ribs were cooked. And honestly, I still prefer them that way.
However, over the years, I have grown to love the rib as it is loved by most of Americans: falling off the bone, tender, and eating them doesn’t dislocate your jaw. So, I Added some brown sugar and honey to the original recipe, and introduced the brazing liquid / sauce into the final step. And because we all don’t own a smoker, I opted to utilize the oven, because it makes the recipe much less intimidating. Fall off the bone Chinese ribs, the way dad never used to make them. Enjoy!