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Peking Spareribs

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Peking Spareribs! This unique pork preparation is has an amazing flavor that is sure to addict you to it! Trust me, you only stand to gain by trying this yummy Peking Spareribs at home! So go ahead!
  Pork spareribs 1 Pound
  Rice wine/Dry sherry 1 Teaspoon
  Minced ginger root 1 Teaspoon
  Soy sauce 1 Tablespoon
  Baking soda/Meat tenderizer 1⁄2 Teaspoon
  All purpose flour 1 Tablespoon
  Ice water 1 Tablespoon
  Oil 5 Cup (80 tbs) (For Deep Frying)
  Worcestershire sauce 1 Tablespoon
  Ketchup 1 Tablespoon
  Sugar 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Water 2 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Chinese parsley 1 Tablespoon
  Peeled pineapple slices/Lettuce 1 Cup (16 tbs)

Cut spareribs in half lengthwise and cut between bones to make 2-inch pieces.
Combine marinade ingredients and spareribs in a bowl; mix well and let stand 3 to 4 hours.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower spareribs into hot oil with a slotted metal spoon.
Deep-fry over high heat about 3 minutes until spareribs are crisp and lightly browned.
Remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil remaining in wok over medium heat 30 seconds.
Add seasoning sauce.
Bring to a boil, stirring occasionally.
Remove from heat.
Add fried spareribs, mixing well to coat with sauce.
Arrange spareribs and sauce on a platter.
Garnish with Chinese parsley and pineapple slices or lettuce, if desired.

Recipe Summary

Main Dish

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