2
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3
3
3
3/4
1
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a/r
a/r
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#
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T
T
T
T
c
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Pork Spare Ribs
-- Sauce
Ketchup (1)
Tomato Juice (2)
Chinkiang Vinegar (3)
Sugar
Stock, strong
---------
Corn starch
Oil for deep fry
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PREP - (15 min)
- Separate PORK RIBS and cut into lengths less about 2 inches.
A sharp Chinese cleaver knife is perfect for this.
- Mix all Sauce items.
RUN - (35 min)
- Tumble coat Pork Ribs well with Cornstarch and shake off
any that's loose. This cornstarch helps with browning and thickens the
sauce so it coats well.
- In a coverable wok or sauté pan heat Oil enough for deep
frying and, in two batches, fry Pork Ribs over very high heat
until lightly browned and crisp on the surface (they won't be cooked
through yet). Remove with a slotted spoon and drain well.
- Pour the oil from the pan and pour in the Sauce Mix. Bring
to a boil and simmer for a couple minutes, then add Pork Ribs.
Bring back to a boil, cover and simmer for 15 to 20 minutes turning
over a couple times for even coating and making sure it doesn't run
out of liquid. Actually, I tend to simmer these about an hour to
soften the cartilege to edible - great source of calcium and good
for joints.
- After simmering, uncover the pan. If the sauce is still too
liquid to properly coat the ribs keep at a high simmer until it's
thickened, tumbling the ribs occasionally.
- Serve warm.
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