Serving
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Sichuan Sweet & Sour Spare Ribs
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
4 app  
**
2+ hrs  
Yes
Much better sweet and sour ribs than those gooey florescent red things of Chinese takeout fame. Good as a finger-food appetizer because it's not so messy.



3
a/r
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2
4
2
1/2
1
3
3
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#

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in


T
T
T
T
---
Pork Spare Ribs
Oil for deep fry
-- Marinade
Ginger
Scallions
Chili, hot red (1)  
Salt
Sugar
Soy Sauce
Rice Vinegar
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Prep   -   (1-1/4+ hr - 15 min work)
  1. Separate PORK RIBS and cut into 3 inch lengths. A sharp Chinese cleaver knife is perfect for this. Remove any excess fat and score the meaty parts diagonally with a knife
  2. Slice GINGER very thin and cut slices into matchsticks. Crush SCALLIONS and cut white and green into 2 inch lengths. Chop CHILIS very fine.
  3. Mix all Marinade items and massage into Pork Ribs. Marinade at room temperature for at least 1 hour turning occasionally (or overnight in the refrigerator).
Run   -   (35 min)
  1. Remove Pork Ribs from marinade and wipe off excess marinade.
  2. Heat deep fry Oil very hot but not smoking. Fry Pork Ribs in batches until medium brown. Drain thoroughly and keep warm while frying subsequent batches.
  3. Serve hot.
NOTES:
  1. Chili: Fresno chilis will work (core, but leave in the membranes for heat) or Thai chilis if you want hotter. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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