Lazyman’s pork spare ribs

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Lazyman\'s pork spare ribs

This is really just another version of my butter-fried chicken with basil. You know, the other lazy dish I posted recently. Can’t help it. Cooking on a 38oC day is really punishing. The sooner I am out of the kitchen, the better for me. Anyway, while the butter-fried chicken with basil had garlic, onions, tomatoes and basil, I used garlic, onions, pimientoes, basil, parsley and just a hint of chili pepper for last night’s pork spare ribs. I was actually going to attempt making some salt and pepper pork spare ribs a la Causeway Seafood Restaurant but the thought of deep frying meat in an already hot kitchen made me balk. But, what the heck, last night’s pork spare ribs turned out so well we had zero leftovers.

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May 5, 2005  Print This Post   
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3 Responses to “Lazyman’s pork spare ribs”
  1. gus hansen says:
    October 18, 2007 at 10:54 am

    hey, avid reader here. just wondering…so have you ever gotten around to trying to make salt and pepper spare ribs ala Causeway? If so, can you post the recipe? Been dying to know how to make it.

    Reply
  2. Connie says:
    October 18, 2007 at 10:57 am

    Hi Gus, actually, this was my attempt LOL

    Reply
  3. kaye says:
    September 28, 2009 at 9:15 pm

    Hi, Ms. Connie. How much salt is too much? I cooked this dish tonight and it came out very very salty.

    By the way, do you know of any remedy I can do to make it edible? Thanks!

    Reply
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