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Sweet And Pungent Spareribs

Flavors.of.Asia's picture
  Meaty pork spareribs 3 Pound, sawed in half across bones
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Homemade five spice powder 1 Tablespoon
  Vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg 1 , beaten
  Cornstarch 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)
  Lettuce leaves 4
  Sweet and pungent sauce 1 Cup (16 tbs)

Cut meat in 2-rib portions.
Simmer, covered, in boiling water for 30 minutes; drain.
Place ribs in shallow baking dish.
To prepare marinade, combine dry sherry, soy sauce, five spice powder, vinegar, salt, and pepper.
Pour marinade over ribs.
Marinate at room temperature about 30 minutes, turning ribs once.
Drain; reserve marinade.
To make batter, combine reserved marinade, egg, cornstarch, and flour; beat till smooth.
Dip ribs in batter.
Fry spareribs, a few at a time, in deep hot oil (365°) for 1 to 2 minutes or till golden brown.
Drain on paper toweling.
Keep warm while cooking remaining ribs.
Place ribs atop lettuce on platter; spoon some Sweet and Pungent Sauce over.
Pass remaining sauce

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