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Chili Pork Spareribs

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Ingredients
  Oil 1 Pint (570 Milliliter, Preferably Ground Nut)
  Pork spareribs 1 1⁄2 Pound, separated into individual ribs (700 Grams)
For braising sauce
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Chili bean sauce/2 teaspoon chili powder 2 Teaspoon
  Sugar 2 Teaspoon
  Dry sherry/Rice wine 2 1⁄2 Fluid Ounce (70 Milliliter)
  Dark soy sauce 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Garlic 2 Teaspoon, finely chopped
  Spring onions 1 Tablespoon, finely chopped
  Whole yellow bean sauce 1 Tablespoon
  Hoisin sauce 1 1⁄2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to gas mark 4, 350°F, 180°C.

MAKING
2. In a deep fat fryer (or a wok), deep fry the spare ribs until brown and crisp and drain them on paper towel.
3. In a large pot put all the sauce ingredients and bring it to a boil and add the spareribs and simmer, covered, for 40 minutes or until they are tender.
4. Drain off the sauce, remove any remaining fat, bring it to room temperature and keep it in the fridge for 4-6 hours or one day.
5. When ready to cook, put the ribs on a rack in a roasting tin and bake them in the oven for 15-20 minutes until they are nice and brown.
6. Baste them from time to time with the braising sauce if you like.(It can also be cooked under a grill or on a barbecue, until they are brown).
7. With a cleaver or a sharp, heavy knife, chop the spareribs into pieces 2 1/2 inches (6 cm) long.

SERVING
8. Serve them hot with vegetables, noodles, rice or as it is with drinks or for main course.

TIPS
This sauce can now be frozen and re-used the next time you want to make this dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes
Servings: 
4

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