Salt & Pepper Spareribs

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    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)
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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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