If the ribs are fresh and tidy, it is no problem not to blanch them. For example, to make ribs soup, you can fry them before stewing them, or you can stew them in water immediately, and skim off the foam after the water boils. I firmly believe that most people here immediately refrigerate the ribs with cold water, but this will make the unclean things on the surface of the ribs sucked into the ribs again, and the stewed ribs are not only fishy but also difficult to swallow. Before stewing the sparerib soup, plus this process of cleaning the sparerib, the sparerib soup has no fishy smell and a stronger taste. Generally, ribs should be blanched before cooking, and the key is to remove fishy smell and impurities.

Actually, it's okay that the ribs are not scalded. Before cooking, you can soak the ribs in rice washing water to remove blood and impurities, and then wash them with cold water. The actual effect is very good. You can try. The reasonable method of removing blood from ribs is to pour the ribs into a basin, put a spoonful of edible soda ash, and then put a small amount of cold water, and constantly scratch and wash them, probably with cold water. If the blood of the ribs solved in that way is washed out, it will definitely be tasteless. Generally, people don't blanch the fried ribs, and some of them are washed with proper edible alkaline noodles, so the ribs that are not blanched are much more delicious than those that are blanched. Fresh ribs don't need to be blanched.

Pigs that have just been killed and ribs that have just been shaved can be cooked without blanching, as long as they are washed with cold water. The taste of fresh ribs after blanching is different from that after blanching, and the ribs after blanching are not as delicious as those after blanching. Long-standing ribs should be blanched in the refrigerator or the latest ribs should be kept for a long time. You'd better blanch them before cooking. Continuous high-temperature blanching can eliminate bacteria that only want to grow in meat and remove odor and fishy smell. Scalding ribs removes the fishy smell, blood and impurities of ribs, and has the function of sterilization and disinfection.

Boiled pork ribs will look better in color, but the meat will be more firewood. So fresh ribs can be washed with cold water instead of boiling water, and then marinated with rice wine (frozen ribs must be cooked). Boiling ribs can not only remove the fishy smell, but also remove impurities, blood and other dirt. If you don't want to burn it, you can soak it in salt and warm water, or you can wash it very clean. It's to get rid of fishy smell, and it's also to get rid of the blood of ribs, which tastes stronger. You can also put the spareribs in a larger pot, instead of blanching, put more water, submerge the spareribs and soak them fully.