Comments on: Tasty Fried Baby Back Ribs

By: pablopabla

pablopabla — Sun, 05 Oct 2008 08:39:49 +0000

Calvin : Thanks for the translation and description

Color Rosa : Glad to have you around

Serene : I think I should install the google translator soon so that you will be able to know what it means. Come back in a few days’ time.

skinnymum : Yay! Glad to hear you liked it

By: skinnymum

skinnymum — Fri, 03 Oct 2008 17:49:46 +0000

made this last night for a gathering at home and it was a winner! i had so much faith in your recipes – no trial run.
thanks loads for sharing. keep up the good work.

By: Serene

Serene — Fri, 03 Oct 2008 13:18:47 +0000

Seems quite easy to prepare, would like to try it out. But I don’t have hoisin sauce and worcestershire sauce. Wonder what it called in Chinese huh?

By: Color Rosa

Color Rosa — Thu, 25 Sep 2008 03:08:50 +0000

Ooo i am glad i ‘bumped’ into ur blog. Thanks!!! Will definitely try this SOON!

By: Calvin Kong

Calvin Kong — Tue, 23 Sep 2008 01:23:08 +0000

Baby Back ribs in cantonese are call “yuen kuat”… yuen as in soft.. kuat as in bone.. the white bone (soft bone) is edible after long cooking…

By: Platinumgirl

Platinumgirl — Sun, 21 Sep 2008 10:04:21 +0000

Aiyooo .. looks darn yummy and glistening too. Should try this recipe.

By: pablopabla

pablopabla — Sat, 20 Sep 2008 14:29:06 +0000

RO : I am sorry I don’t know what it’s called in Cantonese. Maybe you can describe it to your butcher as the part of the rib where you can see whitish cartilege-like bone.

HN : No, it won’t be salty at all as this marinade is on the slightly sweet side. Try it without sauce and see if you like it or not.

Avatar : Hah? Pork ribs also laden with cholesterol (bad type) ah?

tummythoz : Thank you. I learnt some tips from Rasa Malaysia.

Nate : It can be tricky too as they burn easily.

mycookinghut : You can say that again! Finger-lickin good

By: mycookinghut

mycookinghut — Fri, 19 Sep 2008 17:56:47 +0000

I love ribs! Best to eat with both hands