sparerib — Wine & Dine

New to Chinatown, Belle Belle’s Cue serves authentic Texas style BBQ in the neighborhood of Los Angeles, taking no shortcuts, and using only the finest ingredients. The meats are cooked with Woodfire for an unforgettable taste. Owner Justin Mi is committed to bringing simple, high-quality BBQ with the traditional down-south fixings to the Los Angeles community.

One of my best friends, Ben Azarraga, joins me for lunch. He makes a great napkin passer for those finger lickin ribs. This photo is not yet to be approved by him, but I'm sure he would appreciate it anyways ;)

With 5 different house sauces to choose from, my favorite was the Habanero BBQ sauce. If you are a lover of spicy foods, this was definitely tolerable. If you are Ben who cannot eat much spicy foods, do skip (sorry Ben for saying it wasn't spicy haha). His favorite was the honey bbq.

Brisket - $12 Per 1/2 LbPulled Pork - $10 Per 1/2 Lb — Brisket - $12 Per 1/2 Lb
Pulled Pork - $10 Per 1/2 Lb

I've never had brisket or BBQ like this in Los Angeles before. I enjoyed the simple smoked flavors without the heavy sauces that normally overpowers the meat. I would love to give this another try again. I recommend coming in a larger group, preferably meat eaters, so you are able to try a little bit of everything. My favorite sides were the pineapple coleslaw & creamed corn.

Wednesday Thru Sunday

11AM to 4PM (or Sold Out)

701 W Cesar E Chavez Ave Los Angeles, CA 90012

323.897.9227 - info@bellebellescue.com

1 Comment

This dish was something my dad loved to make and another one of those dishes that I took for granted growing up. I'm glad that I am still young enough to appreciate it and not older. I wouldn't want to regret missing out all the comfort foods that I grew up eating with my family. Having breakfast with my dad every Saturday has been something that I've been doing religiously. No matter what circumstances, even if I'm hungover, I'll still meet him for breakfast.

-- Wow... a car drove by right now with "Hotel California" BLASTING. Just saying.. that person needs to chill.

One of the things my dad loves to talk about is the food that he makes. This is what brought us to this dish that I'm going to show you. The dish consists of a herbal mix and spareribs. I will be using Pork ribs for this because that is what I have.

You can try to make your own, but honestly, unless you are trying to open a restaurant that specializes in this, just get the package. Don't trouble yourself because it's not worth it. You will probably find this mix at every Chinese market near you like 99 Ranch.

Water was filled about 1/2 way in a standard stock pot. While you are waiting for the water to boil, bundle the herbs that come with the package. I also peeled 6 cloves of garlic to be thrown in. Once the water boils, add your meat, garlic, some black fungus (Cloud ear fungus), and your herb bundle. As the ribs cook, you will notice some of the fat floating to the surface. Remove the top layer of fat with a ladle. I let it boil on medium high for about 30 minutes. I would then add about 3 tablespoons of salt and 1/2 a cup of Kikkoman soy sauce. I reduce the stove to low-medium and let it go with the lid on for 2 hours.

When the meat is fall off the bone or for tender, your dish is ready. Go grab some somen noodles and cook it with some boiling water, strain, and top it off with the herbal soup, rib and black fungus. I served this along with some pan seared baby bok choy.

You may also add some pre-fried tofu that is sold in packages to the last 30 minutes of cooking. This dish is heavenly with some hot sauce. This dish has a strong renown herb flavor, but it's something Chinese people eat and also healthy for you.

If you make this and never had it before, I would love to know your thoughts and suggestions.

Happy eating!

Daiisies

Comment

Wine & Dine

Belle Belle Cues

Chinese Herbal Rib