Chinese Glazed Riblets with Garlic and Thai Basil
To perfect the process for these crisp, garlicky, salty-sweet ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, consulted with the legendary Cecilia Chiang, whose restaurant Mandarin popularized authentic Chinese cooking in San Francisco in the 1960s. The Chinese red vinegar and mushroom soy sauce help give the ribs their black lacquer and rich flavor. If you substitute regular vinegar and soy sauce, they'll be lighter in color and flavor but still delicious. See "Secrets for Fantastic Ribs" below.
This Story Originally Appeared On sunset.com