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Deep-fried Spareribs Simmered with Catsup

2 lb Pork spareribs
4 tb Soy sauce
2 tb Sherry
2 Eggs
Cornstarch
Oil for deep-frying
1 lg Onion
1 c Stock
1/4 c Catsup
2 ts Sugar
1 tb Soy sauce
2 tb Oil


Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.


Beat eggs. Dip marinated rib sections in egg; then dredge in cornstarch to coat. Meanwhile, heat oil to smoking.


Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.


Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce.


Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute.


Add ribs and simmer, uncovered, 10 minutes more. Serve hot.



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