Recipe by Fairy_flossz
A Chinese dish that is very tempting and delicious! Great family meal served on a bed of hot, steaming rice!
Top Review by Nana Lee
I zmailed this chef to ask about the hammering of the ribs. I never received an answer and so made the recipe with out that direction. Also the directions called for 1 T of the cornflour to be used in the second step and called it "half" of the cornflour. The ingredients call for 3 T of cornflour, so half would have been 1 1/2 T. I made the correct measures and the recipe worked fine. The taste was good and I'll probably make them again but I do prefer my ribs without a coating.
- 500 g spareribs
- 3 eggs, whisked
- 3 tablespoons cornflour
- 3⁄4 cup tomato sauce or 3⁄4 cup ketchup
- 4 tablespoons HP steak sauce
- 4 tablespoons honey
- salt (as much or as little as you like)
- oil (for frying)
- green coriander, for garnishing
Directions See How It's Made
- Beat the spareribs with a meat hammer.
- Marinate the meat in a mixture of the Salt, whisked egg, half of the cornflour required(1tbsp). Keep aside at room temperature for 30-40 minutes.
- Heat oil in frypan and add the marinated succulent meat and deep fry.
- Drain excess oil with absorbent paper and keep aside to cool.
- Prepare the sauce by mixing the sauces and honey.
- Heat some more oil in a wok. Slowly add the sweet honey sauce and let it simmer for a little while. Then add the spare ribs and combine together well.
- Add the remaining 1 tbsp of cornflour to the ribs as it will act as a thickening agent.
- Serve hot, garnished with some green coriander, with any Chinese main meal accompaniments and rice or warm noodles.