Deep Fried Spareribs Simmered First Food

CRISPY FILIPINO-STYLE FRIED SPARERIBS RECIPE

Steps:

• In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.
• Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hours or up to overnight, turning bag at least once during that time.
• Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375°F (190°C) over high heat. Working in batches, transfer 1/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 tablespoons cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter.
• Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

DEEP-FRIED SPARERIBS, SIMMERED FIRST

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool. 4. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat. 5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. VARIATION: * In step 3, instead of simmering the ribs, parboil them plunge into boiling water and cook, uncovered, 5 minutes. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SPARERIBS SIMMERED WITH CATSUP

Steps:

• 1. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade. 2. Beat eggs. Dip marinated rib sections in egg then dredge in cornstarch to coat. Meanwhile, heat oil to smoking. 3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce. 5. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute. 6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.