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/ck/ - Food & Cooking

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File: 316 KB, 640x480, 64951_1_5_BonelessDryRibs_1202588016.jpg [View same] [iqdb] [saucenao] [google]
11774590 No.11774590 [Reply] [Original]

Do you have dry ribs where you live?

They're ubiquitous in Western Canada at both pubs and Canadian-Chinese restaurants.

They're pieces of pork rib (either bone-in or boneless), about 1-2in long, breaded and deep-fried, and usually flavoured with garlic.

I thought they would be common elsewhere, but none of my friends from the US seem to be familiar with them.

>> No.11774621
File: 168 KB, 1500x1000, kaarage.jpg [View same] [iqdb] [saucenao] [google]
11774621

>>11774590
looks similar in concept to this nip food that's common around here.

>> No.11774636

>>11774590
Sounds decent. Can confirm not at all common around here, midwest US. Can you compare with super tender BBQ pork or beef ribs more common within the US? Or even something like korean shortribs?

>> No.11774662

>>11774590
salt and pepper spare ribs is available in some chinese takeouts, but it's not popular.

>> No.11774674

>>11774590
i'm a southern bbq fan, but i'd definitely be interested in trying these. i bought some back ribs earlier today actually. i will see if i like any recipes that i may find.

>> No.11774712

>>11774621
Where's here? And what kind of meat are they using? There's plenty of Japanese restaurants with karaage here, but it's usually a cutlet.

>>11774636
I think they're usually par-cooked before frying, but the meat is much less tender than any type of slow cooked method.

>>11774662
Fried like these? Which region?

>>11774674
It's usually spareribs, but if you can cut them it should work fine with back ribs.

>> No.11775001

>>11774712
it uses a lighter cornstarch coating.
https://thewoksoflife.com/2014/07/cantonese-salt-pepper-pork-chops/

>> No.11775009

>>11774590
>(either bone-in or boneless)

Seems like coating and deep frying something with a bone in it is a bad idea. Based on your pic, I wouldn't be able to see the bone and would probably break a few teeth.

>> No.11775014

>>11775009
I guess this is why it's not popular in the US.

>> No.11775422

>>11775009
Have you ever eaten fried chicken...?

>> No.11775460

>>11775422
yea i have tendies all the time, whats your point?

>> No.11775467

>>11775422
Do you bite fried chicken with your mouth like an animal?

>> No.11775478

>>11775467
What the fuck else you going to bite it with?

>> No.11775479

>>11775478
>he doesn't know

>> No.11775484

>>11774590
Northwest anon here, pretty damn close to the border and I've never heard of them.

>> No.11776921

>>11775484
Come visit and try them

>> No.11778938

>>11775479
Know what

>> No.11778944

>>11778938
He shoves it up his ass.

>> No.11778967
File: 92 KB, 1000x562, dryribs.jpg [View same] [iqdb] [saucenao] [google]
11778967

BC, Canada here

holy shit I thought these were common around NA.

They're usually pretty damn chewy and have flat bone in them with only a little meat on either side.

They're super delicious. Very interesting to hear that they're not common.

>> No.11779024

I'm from Thunder Bay, ON, and we have these. Didn't realize they weren't international, but they are fucking delicious

>> No.11779029

>>11779024
Interesting, I thought dry ribs in Ontario were a different preparation with a sweet glaze.