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Sparerib: Asian Sweet and Sour Spareribs

Source of Recipe

unknown


List of Ingredients

1 1/2 pounds spareribs
1 tablespoon soy sauce
1 teaspoon rice wine
1 tablespoon rice vinegar
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons flour
2 cups oil
3 tablespoons cornstarch


Recipe

Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long . Mix with the rice wine and salt. Mix the cornstarch with 1 tbsp water to make a gabber, and pour over the ribs. Stir to coat well. Mix together the soy sauce, rice vinegar, sugar , flour and 4 oz) of water to make a sauce. Set aside. Heat the oil in a wok over medium heat to about 230ºF, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together. Remove and drain well.

Reheat the oil to 375ºF, or until a piece of scallion green or ginger sizzles noisily and quickly turns brown. Deep-fry the spareribs until brown golden. Remove and drain. Pour the oil out of the wok. Stir the sauce to blend and pour it into the wok, cook, stirring, until thickened. Add the spareribs and stir until they covered with sauce. Remove and serve.