CRISPY FILIPINO-STYLE FRIED SPARERIBS RECIPE
What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
Provided by Joshua Bousel
Categories Mains
Time 4h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 632 kcal, Carbohydrate 13 g, Cholesterol 119 mg, Fiber 1 g, Protein 25 g, SaturatedFat 14 g, Sodium 1017 mg, Sugar 0 g, Fat 53 g, ServingSize serves 3-4, UnsaturatedFat 0 g
PORK RIBS ADOBO
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
- Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
- Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
- Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
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