Serves: 6
Total Calories: 674
1. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.
2. Beat eggs. Dip marinated rib sections in egg then dredge in cornstarch to coat. Meanwhile, heat oil to smoking.
3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.
4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce.
5. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute.
6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Spareribs Simmered With Catsup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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