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    Cajun Party Spareriblets


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 2 lbs. pork spareribs
    • 1 Tbsp. peppercorns
    • 1 large onion, coarsely chopped
    • 2 1/2 cups peanut oil
    • MARINADE:
    • 1/2 cup honey
    • 1/2 cup soy sauce
    • 1/2 cup dry sherry
    • 1/2 cup red wine vinegar
    • 2 lg. garlic cloves, minced
    • 2 1/2 tsp. grated gingerroot
    • 4 green onions, minced
    • 1 1/2 tsp. Tabasco sauce
    • Pinch of salt


    Instructions


    1. Have butcher split sparerib rack in half. Cut spareribs into individual ribs. Place ribs, peppercorns and onion into a 6 qt. pot. Cover with cold water; bring to a boil over med. heat. Reduce heat to simmer; cook 45 minutes. Drain ribs well.
    2. Place drained ribs in a 13 x 9 baking pan; set aside.
    3. Prepare marinade. Pour marinade over ribs in baking pan; cover and refrigerate at least 4 hours or up to 8 hours. Drain ribs, reserving marinade.
    4. Place reserved marinade in a 2 qt. saucepan; cook over high heat until reduced by 1/2, about 8 minutes.
    5. Heat a wok or deep 12 inch skillet until hot. Add oil; heat until oil is almost smoking. Add drained ribs to hot oil in batches; stir about 3 minutes or until slightly crisp and mahogany colored. Remove with slotted spoon; drain on paper towels.
    6. Arrange on a serving platter; drizzle reduced marinade over top.
    7. Makes 8 to 10 serving.
 

 

 

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