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