Comments on: Stewed Garlicky Black Bean Spare Ribs

By: Elaine Towler

Elaine Towler — Mon, 19 Feb 2007 08:36:58 +0000

Amazing Photo’s. Looking thru the internet after collecting Clams, cockles and Mussels after a “Grand Maree” here in Brittany France yesterday and wondering what to do with them. Found your Clam recipe which I will be trying tonight. You are DEFINATELY on my Favourites from now on. and I have passed you on to my friends.
Many Thanks

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:46:13 +0000

[...] [...]

By: Well Fed Network - » Clay Pot Cooking

Well Fed Network - » Clay Pot Cooking — Mon, 29 Jan 2007 13:06:06 +0000

[...] These are my favorite all-purpose braising vessels. I have made bone-suckingly unctuous Chinese spare ribs in mine, and a Greek lamb stew. I will probably use one to make my grandmother’s Hungarian stuffed cabbage next time, too. Not to mention many soups. [...]

By: MeltingWok

MeltingWok — Sun, 21 Jan 2007 10:31:01 +0000

oh my, silly me I thought they were cinnamon sticks (the 1st one), would really like to have some of that 2nd bowl though hehe :)

By: peabody

peabody — Sun, 21 Jan 2007 09:02:47 +0000

That screams comfort to me…yummy.

By: Danielle

Danielle — Sat, 20 Jan 2007 23:18:32 +0000

Tanna – I’m sorry I didn’t get a chance to reply sooner! You could use stew meat instead of ribs, but I don’t think it would work as well. My understanding is that the bones actually add a lot of flavor to the sauce.

Yvo – I’m looking forward to seeing you tomorrow! It’s been, oh, almost a decade…

mr. ed – Smoking ribs is absolutely fantastic, but also totally different. We actually have a smoker out back that we still haven’t really used. Maybe when spring comes.

Brilynn – I’ll put together a list of resources I’ve used in trying to learn food photography, if you like.

Susan – Bwaha. Come visit, and I will make the meat for you!

Traca – Let me know how it turns out!

tw – Ah, okay, that makes sense. Thank you for explaining! I prefer tender to chewy, personally, though, so I’ll keep slow-cooking mine.

RM – Thank you! Yes, they were. A few of my posts so far have been, actually.

By: Rasa Malaysia

Rasa Malaysia — Sat, 20 Jan 2007 18:23:46 +0000

Beautiful pictures (were they shot with your new gear?)dish. I love eating meat so well-cooked they fall off the bones. Wicked!

By: tw

tw — Sat, 20 Jan 2007 05:34:10 +0000

Well, we traditionally add a pinch of baking soda as a tenderizer…

Also, note that this dish in a lot of restaurants comes out a bit chewy, which might be achievable in 45 minutes. Some people like it that way (I can go either way).

By: Traca

Traca — Fri, 19 Jan 2007 17:36:32 +0000

Oh my….those photos are great! And meat melting into sauce…I can’t wait to try this recipe. I even have the book and have never managed to make anything from it…guess it’s time to break out Barbara! Thanks for the inspiration.

By: Susan at Food "Blogga"

Susan at Food "Blogga" — Fri, 19 Jan 2007 12:34:19 +0000

It’s official–after 15 years as a vegetarian, I have seriously reconsidered meat after looking at your photos.