This place started Indian and branched out into other Asian cuisines, as well as more than a little New Orleans food. Oddly, the Indian stuff is the least interesting. Denotes current advertisers on Tom Fitzmorris media. Chinese-style Honey Spare Ribs Somebody asked me a few months ago for a recipe to this. It took me a while to work it out, but here it is.
Spare ribs are the larger rib pieces that attach to the pork belly.
These are not smoked, but cooked slowly with a sweet glaze. Chinese black bean sauce 2 Tbs. Combine all the marinade ingredients. Rub the marinade liberally all over the ribs, and wrap them in plastic wrap or aluminum foil. Marinate in the refrigerator six hours to overnight.