Serves: 6
Total Calories: 896
1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces").
2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections.
3. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.
4. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat.
5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.
6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat.
VARIATION:
* In step 3, instead of simmering the ribs, parboil them plunge into boiling water and cook, uncovered, 5 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Spareribs, Simmered First recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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