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Deep-fried Spareribs, Simmered First

Sweet-and-pungent sauce
2 lb Pork spareribs
Water to cover
2 tb Cornstarch
2 tb Soy sauce
Oil for deep-frying

Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations).

Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.

Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.

Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat.

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

Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge into boiling water and cook, uncovered, 5 minutes.

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