“Take sliced pork ribs with meat that is half lean and half fatty. Pull out the rib bones from the meat and stuff the cavities with stalks of green onion. Grill the ribs while constantly brushing with vinegar and soy sauce. Do not let the ribs be grilled too dry.”
Typical of the most recipes in the Suiyuan Shidan, this one for grilled ribs is missing a step or two. I mean, have you ever tried to pull the bones out of a raw rack of ribs? Let me tell you, it’s impossible. Even if you could miraculously do so, grilling the ribs starting from its raw form would give you something incredibly tough at best.
For this recipe to work, the pork ribs must first be stewed or steamed until mostly tender. From there, the rib bones can be twisted, pulled out, then the meat stuffed with stalk of green onions and grilled, as specified in the recipe. I would serve this with ample quantities of rice wine, or if you prefer a giant glass of Unibroue‘s un-hopped masterpiece: Blanche de Chambly.