Serving
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Sichuan Spicy Spare Ribs
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
6 app  
**
1-1/4 hr  
Yes
Tender and tasty and with a chili bite. This is a good "finger-food" appetizer because they are not real sticky. This recipe requires little attention and no frying oil.



2
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7
2
1/2
1/2
2
ar
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#
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t
t
c
t

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Pork Spare Ribs
-- Paste
Thai Chili, dry (1)  
Sugar
Salt
Rice Flour
Rice Vinegar
Water
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  1. Separate PORK RIBS and cut into lengths of 1-1/2 to 2 inches. A sharp Chinese cleaver knife is perfect for this.
  2. Put the Pork Ribs in a steamer and steam over boiling water. If the ribs are from the thin end, about 1/2 hour, if from the thick end about 45 minutes.
  3. Meanwhile prepare the paste:   Put the Chilis, Sugar and Salt in your spice grinder and grind to a fine powder. Avoid breathing any dust or you will sneeze up a storm.
  4. Mix the Chili Powder with Rice Flour. Stir in Rice Vinegar and then very slowly stir in water until you have a thick paste suitable for coating the ribs.
  5. Cool Pork Ribs until they can be handled easily. In a mixing bowl work the Paste into them until they are all completely coated.
  6. Clean the steamer basket and return the ribs to it. Bring steaming water back to a high boil and steam the ribs another 20 minutes.
  7. Serve warm.
NOTES:
  1. Chilis:   Thai chilis will result in a fairly distinct bite - fine for Southern California but perhaps a bit much for folks in the Frozen North. Arbols are a suitable substitute, not as hot but larger. For a milder effect use Japones. 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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