Salt & Pepper Spareribs
Ready In: 25 mins
Serves: 6
Ingredients
- 3⁄4 lb spareribs
- 4 cups vegetable oil, for deep-frying
- 1 tablespoon rice wine
- 5 teaspoons salt & pepper (less if you are mixing it into the sauce)
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch (corn flour)
Directions
- Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
- Mix the rice wine, soy sauce, cornstarch, and 2 teaspoons water into a paste.
- Add the spareribs and stir to coat well.
- Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
- Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside.
- Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
- Add the spareribs and deep-fry until they are browned and rise to the surface.
- Remove, drain well, and place in a serving dish.
- Place two piles of pepper-salt on the edges of the dish as a dip, serve.
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