Deep Fried Sweet And Pungent Spareribs I Recipes

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Peel and sliver carrot and cucumber mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more. 3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well. 4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a batter. 5. 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. 6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well. 3. Mix soy sauce, sherry, salt and sugar. Add to rib sections and let stand 45 minutes, turning meat occasionally. Drain, discarding marinade. 4. Heat oil to smoking. Dredge ribs lightly in cornstarch, then add to oil a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Transfer to a serving dish. 5. Reheat sweet-and-pungent sauce. Pour over ribs and serve. NOTE: This dish may be served cold as well as hot. Or the ribs may be deep-fried in advance, then reheated briefly with the sweet-and-pungent sauce. VARIATION: * In step 4, coat ribs instead with a batter made with 1 egg, lightly beaten, and 5 tablespoons cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
• Marinate for at least 1 hour in the refrigerator.
• Preheat oven to 275˚F (190˚C).
• Bake ribs on a baking sheet for 30 minutes.
• Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
• Heat oil for frying to 350˚F (180˚C).
• Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
• Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
• Enjoy!