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Comments on: Chinese Steamed Pork Ribs with Black Bean Sauce Recipe http://www.plateoftheday.com/?p=196 Food Blogger - Adventures in Beijing, New York, Brooklyn and more Mon, 12 Dec 2016 09:16:36 +0000 hourly 1 https://wordpress.org/?v=4.7.7 By: Ed lau http://www.plateoftheday.com/?p=196&cpage=1#comment-594 Fri, 25 Aug 2006 11:21:23 +0000 http://www.plateoftheday.com/?p=196#comment-594 Dont let the butcher chop the ribs, do it yourself. They use an english type of cleaver thats too fat, use a chinese cleaver its thin and will make a cleaner cut. No pieces of bone

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By: sherry http://www.plateoftheday.com/?p=196&cpage=1#comment-593 Sat, 12 Aug 2006 23:21:03 +0000 http://www.plateoftheday.com/?p=196#comment-593 yummy. my mom makes this all the time using fresh pork short ribs from chinatown. i love the sauce over my white rice! i hate when i get a piece of bone though when i’m eating…i think it’s from the butcher chopping the pork ribs into small pieces

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