Best Deep Fried Sweet And Pungent Spareribs Ii Recipes

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.

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.

DEEP-FRIED SWEET-AND-PUNGENT SPARERIBS II

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. Wash in cold water and drain well. 3. Mix soy sauce, sherry, salt and sugar. Add to rib sections and let stand 45 minutes, turning meat occasionally. Drain, discarding marinade. 4. Heat oil to smoking. Dredge ribs lightly in cornstarch, then add to oil a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Transfer to a serving dish. 5. Reheat sweet-and-pungent sauce. Pour over ribs and serve. NOTE: This dish may be served cold as well as hot. Or the ribs may be deep-fried in advance, then reheated briefly with the sweet-and-pungent sauce. VARIATION: * In step 4, coat ribs instead with a batter made with 1 egg, lightly beaten, and 5 tablespoons cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.