Dry Ribs Recipe
Ingredients
| Spareribs, cut short 3 1/2 lbs. | ||
| Water to cover | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Apple Juice | 1 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Ginger powder | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Drops of hot pepper sauce 5 | ||
| All-purpose flour | ||
| Fat for deep-frying | ||
Directions
Cut ribs apart and put into large pot.
Cover with water.
Bring to a boil.
Simmer, covered, for 30 minutes until partially cooked.
Drain.
Put soy sauce, apple juice, vinegar, ginger, garlic powder and pepper sauce into bowl.
Stir well.
Add ribs.
Cover and chill several hours or overnight, turning bowl occasionally to allow for complete coverage of marinade.
Drain well.
Dredge ribs in flour.
Deep-fry in hot fat 375°F (190°C) until browned.
Drain on paper towels.
Serve hot or cold.
Cover with water.
Bring to a boil.
Simmer, covered, for 30 minutes until partially cooked.
Drain.
Put soy sauce, apple juice, vinegar, ginger, garlic powder and pepper sauce into bowl.
Stir well.
Add ribs.
Cover and chill several hours or overnight, turning bowl occasionally to allow for complete coverage of marinade.
Drain well.
Dredge ribs in flour.
Deep-fry in hot fat 375°F (190°C) until browned.
Drain on paper towels.
Serve hot or cold.
Chef
