Dry Garlic Spareribs 1 1/2 lb Pork back ribs, cut into 2 inch lengths
1 T Soy sauce
3 T Water
1/2 t Sugar
1/4 t Salt
1/2 c Cornstarch, divided
2 c Vegetable oil
3 T Finely chopped garlic
2 Green onions, diagonally sliced
3 T Chopped fresh coriander (cilantro)
Hot chile oil
Place ribs in large bowl. Mix together soy sauce, water, sugar, salt
and 1 tbsp cornstarch. Pour over ribs, marinate 10 mintues. Drain
well. In plastic bag, toss ribs with remaining cornstarch. In wok,
heat oil to 350 degrees F. Shake off excess cornstarch. Fry ribs in small
batches 5-6 minutes or until golden, stirring ribs frequently.
Transfer to paper towel lined plate. Keep warm. Stir fry garlic 10
seconds or until golden. Using slotted spoon, transfer to small bowl.
Transfer ribs to serving platter. Garnish with green onion, garlic,
and coriander. Serve with hot chile oil. Makes 10 appetizer servings.
Dry Garlic Spareribs printer friendly version located here.
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