How to Prepare Spare Ribs

Video Transcript

"Hi! I'm executive chef Asa Scohy of Gigi's Folderol. I'm here on behalf of Expert Village, and today we're going to be talking about spare ribs. Now, the first thing you need to do with your spare ribs is to clean the spare ribs. There's going to be a top fat and a little bit of silver skin. Silver skin is part of the connective tissue on the meat. So what you need to do is have your chef knife. Make sure it's a sharp knife. I'm going to sharpen mine on a steel, which is honing my blade, making sure it's nice and sharp. After this I'm going to take my meat out and I'm going to take my knife running along across the top of the fat. As I slice, I pull back the fat. What this is doing just making sure that all these tough connective tissues are gone. You can leave a little because fat is flavor. As you can see, the meat is very nice. It is a marbled piece of meat. Marbled means the fat is worth within the meat to make it more tender, more juicy, more flavorful. After you clean all this, you want to set aside your scraps. So now here I have a nice clean piece of meat. What I'm going to do is now season my meat with salt and pepper, a little on both sides. This just will help bring out the flavor of the meat. Then I'm also going to put my Asian 5 spice. A little goes a long way with 5 spice. This is your meat prepared. It's ready to go now onto your cooking surface."