By Andrew Janjigian ・ Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV
Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. Could we create a version that could be made in 2 hours with common cookware?
SERVES 6 to 8 as an appetizer or 4 to 6 as a main course