Back when Good Husband and I were courting our favorite restaurant was a takeout Chinese hole-in-the-wall. The menu featured the usual dried ribs, chicken balls and stir-fries. But there was a second menu. Exquisite food prepared for a discerning clientele. Late night mah-jong players. Andy Chan was a brilliant chef. His dishes were sublime. We ordered off this menu. It influenced our cooking forever.
We hung out in Andy’s kitchen, sitting on what Andy called Chinese Chesterfield’s (rice bags). This amazing man shared his recipes and his knowledge with us. He told how he started out sweeping floors and scrubbing pots in restaurants in Hong Kong. How secretive their chefs would be. Hitting him if they thought he was watching how they cooked. Andy moved his Chinese take-out restaurant to a new location on Hill Avenue, in Regina, Saskatchewan. He called it PEARL RIVER.
More than thirty years ago our restaurant, ROXY’S BISTRO, served French cuisine with a decided Asian flavour. Today they call it fusion. We called it “Andy’ style” or chinoise. It made our reputation. We will be forever grateful to Andy Chan for dishes like “fish in the sink” and “fish cooked three times”, and for filling our courtship days with the flavours of ginger, star anise, sesame oil and exotic vegetables.
This is not a complicated recipe. The secret to irresistible, tender and succulent ribs is braising the ribs first and then the slow, low temperature cooking in the oven. You can use any type of pork ribs when you make ASIAN PORK RIBS .