Chili Pork Spareribs
|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|
|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|
1. Preheat the oven to gas mark 4, 350°F, 180°C.
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.
8. Serve them hot with vegetables, noodles, rice or as it is with drinks or for main course.
This sauce can now be frozen and re-used the next time you want to make this dish.