Yum! Maybe I will make these for July 4th, lol!
http://fooddownunder.com/cgi-bin/recipe.cgi?r=102636
| 700 | gm | pork spareribs |
| 570 | ml | peanut oil |
| | | marinade |
| 1 | tbl | dry sherry or rice wine |
| 1 | tbl | light soy sauce |
| 1 | tbl | cider vinegar or Chinese white rice vinegar |
| 1/2 | tsp | sesame oil |
| | | sauce |
| 1 | tbl | garlic finely chopped |
| 1 | tbl | five spice powder |
| 1 1/2 | tbl | spring onions finely chopped1 |
| 1 | tbl | sugar |
| 1 | tbl | light soy sauce |
| 2 | tsp | fresh orange peel finely chopped |
| 70 | ml | cider vinegar or Chinese black rice vinegar |
- Have your butcher cut the spareribs into individual ribs and then into chunks which are approximately 7.5cm long.
- Alternatively do this yourself using a heavy sharp cleaver which can cut through the bones.
- Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature.
- Heat the oil in a deep fat fryer or large wok.
- Slowly brown the marinaded spareribs in several batches until they are brown.
- Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter once it has cooled if you want to keep it for re use when cooking pork.)
- Put the sauce ingredients into a clean wok or frying pan.
- Bring the sauce to the boil and then reduce the heat.
- Add the spareribs and simmer them slowly uncovered for about 40 minutes stirring occasionally.
- Add a little water to the sauce if necessary to prevent it from drying up.
- Skim off any surface fat and serve.
Can be easily re heated and the taste improves if it is cooked the day before it is eaten.
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