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Throw a backyard ribfest

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Chinese Glazed Riblets with Garlic and Thai Basil
Photo by Alex Farnum; written by Elaine Johnson

Chinese Glazed Riblets with Garlic and Thai Basil

For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.

Recipe: Chinese Glazed Riblets with Garlic and Thai Basil

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