KING DO SPARE RIBS

Eddie Jordan

By
@EDWARDCARL

These are the ribs once served in New Wong Restaurant, New Bedford, Massachusetts.


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Comments:

Serves:

Serves 4 people

Prep:

15 Min

Cook:

5 Min

Method:

Deep Fry

Ingredients

2 lb
pork spare ribs
6 c
peanut or vegetable oil
3 Tbsp
cornstarch
1 tsp
salt
1/4 tsp
black pepper
1 tsp
soy sauce, low sodium
2 Tbsp
dry sherry wine
3
cloves garlic, mashed
1 tsp
chili sauce
3 Tbsp
ketchup
3 Tbsp
sugar
1 tsp
sesame oil

Directions Step-By-Step

1
Slice spare ribs into 1 inch pieces. Place in a non-metallic bowl or ziploc bag and combine well with salt, pepper, soy sauce, sherry and mashed garlic.
2
( Mash the garlic using the side of a heavy knife and a few sprinkles of coarse salt ).
3
Place in refrigerator and allow to marinate for 1 to 2 hours. Remove from refrigerator and stir in the cornstarch.
4
Heat oil to medium high ( about 355F ) and deep fry ribs for about 5 minutes. Drain and reheat oil. Refry ribs for one minute more.
5
Combine well the chili sauce, ketchup, sugar, and sesame oil in a skillet or woc over low heat.
6
Add the cooked ribs. Stir in one teaspoon of hot oil

About this Recipe

Course/Dish: Meat Appetizers, Pork, Ribs
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom