This is a wonderful recipe. I wasn't sure how to make Pork Rib Tips that were already pre sliced in the packaging quickly without drying them out. The boiling really sealed in a soft, seasoned texture. The glaze was delicious, my husband raved about it! I lessoned the sugar by the half teaspoon, and didn't have rice vinegar or the 5 spice, or the chili paste! However, I substituted the vinegar with red cooking wine and chili paste with ketchup and chili pepper. I also used some creol spice instead of the chinese spice ( only used about a half of tspn since it has salt in it). I did have to make a little extra sauce (I had bigger rib pieces then what the recipe calls for) to completely cover all my ribs. When I went to glaze again halfway through baking in the oven , I just mixed more in a bowl with the same ingredients for the glaze. Maybe next time I make it I will have all the right ingredients but it still tasted so yummy! Thank you for sharing this.
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This is a wonderful recipe. I wasn't sure how to make Pork Rib Tips that were already pre...