King Do Spare Ribs Food

KING DO SPARE RIBS

KING DO SPARE RIBS image

These are the ribs once served in New Wong Restaurant, New Bedford, Massachusetts.

Provided by Eddie Jordan @EDWARDCARL

Number Of Ingredients 12

Ingredients

2 pound(s) pork spare ribs
6 cup(s) peanut or vegetable oil
3 tablespoon(s) cornstarch
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 teaspoon(s) soy sauce, low sodium
2 tablespoon(s) dry sherry wine
3 - cloves garlic, mashed
1 teaspoon(s) chili sauce
3 tablespoon(s) ketchup
3 tablespoon(s) sugar
1 teaspoon(s) sesame oil

Steps:

Slice spare ribs into 1 inch pieces. Place in a non-metallic bowl or ziploc bag and combine well with salt, pepper, soy sauce, sherry and mashed garlic.
( Mash the garlic using the side of a heavy knife and a few sprinkles of coarse salt ).
Place in refrigerator and allow to marinate for 1 to 2 hours. Remove from refrigerator and stir in the cornstarch.
Heat oil to medium high ( about 355F ) and deep fry ribs for about 5 minutes. Drain and reheat oil. Refry ribs for one minute more.
Combine well the chili sauce, ketchup, sugar, and sesame oil in a skillet or woc over low heat.
Add the cooked ribs. Stir in one teaspoon of hot oil

SIZZLING SPARE RIBS WITH BBQ SAUCE

Sizzling spare ribs with BBQ sauce image

Some like it hot, so sizzle your ribs with BBQ sauce

Provided by Good Food team

Categories Lunch, Main course

Time 35m

Number Of Ingredients 10

Ingredients

4 x 500g packs pork spare ribs
1 bunch of spring onions , roughly chopped (green stems and all)
1 Scotch bonnet chilli , seeded and finely chopped
4 garlic cloves , roughly chopped
6 tbsp Appleton rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

Steps:

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium

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