Serving
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Spare Ribs Hunan
China - Hunan

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
45 min  
Most
Mildly spicy ribs cooked quickly. There's enough sauce made by this recipe for it to go well with long grain rice. It reheats ok but the bell peppers will become limp.



2
1-1/2
2
2
4
------
1
1/2
1/2
1/2
3/4
------
2
2
1/2
------
ar
#
T
T
lrg

----
t
t
t
T
c
----
cl
lrg
T
----
Pork Ribs (1)
Cornstarch
Water
Bell Peppers (2)  
Scallions
-- Sauce
Red Vinegar (3)
Sugar
Salt
Rice Wine
Stock, strong
-- Aromatics
Garlic
Ginger slices
Black Bean Chili (4)  
-------------
Oil for frying
PREP   -   (20 min)
  1. Separate PORK RIBS and cut into lengths of 2 inches or less depending on your preference. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Mix Cornstarch and 2 T Water and tumble with ribs to coat. Set aside.
  3. Cut BELL PEPPERS into largish pieces, about 1 inch by 2 inches. Cut SCALLIONS into 2 inch lengths, mix.
  4. Mix all Sauce items.
  5. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix with Black Bean Chili Sauce.
RUN   -   (25 min)
  1. In a coverable wok or sauté pan heat enough Oil to fry Pork Ribs (do in two or three batches). Fry stirring over high heat until lightly browned (they won't be cooked quite through yet). Remove with a slotted spoon and drain well. Be careful not to burn the cornstarch that sticks to the pan.
  2. Pour out the oil from the pan leaving 1 T. Bring back hot over medium heat and stir in Aromatics mix. Fry stirring about 30 seconds, then stir in Bell Peppers and fry stirring another 30 seconds.
  3. Stir in the Pork Ribs and fry stirring another minute.
  4. Stir in the Sauce mix and bring to a boil. Cover and simmer about 5 minutes stirring occasionally until ribs are cooked through.
  5. Serve warm.
NOTES:
  1. Pork Ribs: These are cooked for a rather short time so I suggest Baby Back Ribs which are more uniform than spare ribs, or select just the bone parts of a side of spare ribs and cut any very thick ones into bone and meat halves (every piece doesn't have to have a bone in it). Save the thick cartelage stiffened pieces for a longer cooking dish.
  2. Bell Peppers: One red and one green is visually preferable but both red or both green is fine too.
  3. Red Vineger: This is a red rice vinegar often used for dips in China. If you don't have it white rice vinegar will work fine.
  4. Black Bean Chili Sauce:   This can be purchased in jars, but you can also make it yourself. See our recipe Black Bean Chili Sauce
  5. 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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