In any city, a promising sign that you have arrived in a serious Cantonese food zone is a siu laap: a storefront dedicated to roasted and cured meat. For meat lovers, it is a beautiful sight: racks of ...

These Asian inspired sticky ribs are marinated and slow-smoked until tender, then coated in a glossy, sweet-savory glaze with ...

Craving melt-in-your-mouth meat? Learn how to make Chinese Style Ribs — pork ribs slow-braised in soy sauce, ginger, star anise, and sugar until glazed and impossibly tender. Deep, bold flavor in ...

1. To make the master stock, place anise, ginger, orange peel, cinnamon, pepper, allspice, fennel, coriander and chile on a piece of muslin and tie closed. Bring 2 cups water to a boil in a small pan.

After a recent trip to Hong Kong and China, Keith Kuhn became smitten with Chinese-style ribs and meats. Instructions: With a fork, pierce the meat side of ribs all over. In a small bowl, stir ...

Heat the oven to 350 F. Cut the ribs into sections of 1 to 3 ribs each. Arrange the ribs in a roasting pan or on a large rimmed baking sheet. Sprinkle the ribs with the salt. Set aside. In a small ...

Welcome to Haute-N-Ready, in which John Locanthi, Willamette Weekâ s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.