But to determine the best and worst cuts, Food Republic turned to the chef and owner of Clock Tower Grill, Rich Parente. "I like smoking tougher cuts, like ribs, pork shoulder, pork shank ...

It is not out of a desire to cut corners that I say this, but I do not want gravy here. This pork rib roast really doesn’t need it, and I’m not sure it suits it. I much prefer the softly ...

1. Blanch the pork ribs in hot water for 3 minutes, rinse to remove blood, and drain. 2. Rinse the dried beancurd, squeeze out excess water, and cut into 2 pieces each. 3. Rinse and finely chop ...

When buying the pork spare ribs, have the butcher cut them through the bones into 1.5cm (⅔ in) pieces. If you try to cut them at home, it requires a very sturdy cleaver and a thick cutting board.