Chili Pork Spareribs Recipe
Ingredients
| Oil - 1 pint 570 ml, preferably ground nut, | ||
| Pork Spareribs - 1 1/2 lb 700g, separated into individual ribs | ||
| Chicken Stock - 1 1/2 pts 900ml | ||
| Chili Bean Sauce - 1 tablespoon OR Chili Powder - 2 teaspoons | ||
| Sugar | 2 Teaspoon (FOR BRAISING SAUCE) | |
| Dry Sherry OR Rice Wine - 2 1/2 fl oz 70ml | ||
| Dark soy sauce | 1 Tablespoon (FOR BRAISING SAUCE) | |
| Light soy sauce | 1 Tablespoon (FOR BRAISING SAUCE) | |
| Garlic | 2 Teaspoon, finely chopped (FOR BRAISING SAUCE) | |
| Spring onions | 1 Tablespoon, finely chopped (FOR BRAISING SAUCE) | |
| Whole Yellow Bean Sauce - 1 tablespoon | ||
| Hoisin Sauce - 1 1/2 tablespoons | ||
Directions
GETTING READY
1. Preheat the oven to gas mark 4, 350°F, 180°C.
MAKING
2. In a deep fat fryer (or a wok), deep fry the spare ribs until brown and crisp and drain them on paper towel.
3. In a large pot put all the sauce ingredients and bring it to a boil and add the spareribs and simmer, covered, for 40 minutes or until they are tender.
4. Drain off the sauce, remove any remaining fat, bring it to room temperature and keep it in the fridge for 4-6 hours or one day.
5. When ready to cook, put the ribs on a rack in a roasting tin and bake them in the oven for 15-20 minutes until they are nice and brown.
6. Baste them from time to time with the braising sauce if you like.(It can also be cooked under a grill or on a barbecue, until they are brown).
7. With a cleaver or a sharp, heavy knife, chop the spareribs into pieces 2 1/2 inches (6 cm) long.
SERVING
8. Serve them hot with vegetables, noodles, rice or as it is with drinks or for main course.
TIPS
This sauce can now be frozen and re-used the next time you want to make this dish.
1. Preheat the oven to gas mark 4, 350°F, 180°C.
MAKING
2. In a deep fat fryer (or a wok), deep fry the spare ribs until brown and crisp and drain them on paper towel.
3. In a large pot put all the sauce ingredients and bring it to a boil and add the spareribs and simmer, covered, for 40 minutes or until they are tender.
4. Drain off the sauce, remove any remaining fat, bring it to room temperature and keep it in the fridge for 4-6 hours or one day.
5. When ready to cook, put the ribs on a rack in a roasting tin and bake them in the oven for 15-20 minutes until they are nice and brown.
6. Baste them from time to time with the braising sauce if you like.(It can also be cooked under a grill or on a barbecue, until they are brown).
7. With a cleaver or a sharp, heavy knife, chop the spareribs into pieces 2 1/2 inches (6 cm) long.
SERVING
8. Serve them hot with vegetables, noodles, rice or as it is with drinks or for main course.
TIPS
This sauce can now be frozen and re-used the next time you want to make this dish.
Chef
