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Sweet And Pungent Spareribs Recipe
|Meaty pork spareribs||3 Pound, sawed in half across bones|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Homemade five spice powder||1 Tablespoon|
|Egg||1 , beaten|
|Cornstarch||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Sweet and pungent sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4192 Calories from Fat 2115
% Daily Value*
Total Fat 237 g365%
Saturated Fat 73.5 g367.3%
Trans Fat 0 g
Cholesterol 1028.8 mg
Sodium 6730.9 mg280.5%
Total Carbohydrates 184 g61.3%
Dietary Fiber 2.8 g11.3%
Sugars 104.5 g
Protein 289 g578.6%
Vitamin A 66.3% Vitamin C 33.1%
Calcium 40.9% Iron 76.3%
*Based on a 2000 Calorie diet
Simmer, covered, in boiling water for 30 minutes; drain.
Place ribs in shallow baking dish.
To prepare marinade, combine dry sherry, soy sauce, five spice powder, vinegar, salt, and pepper.
Pour marinade over ribs.
Marinate at room temperature about 30 minutes, turning ribs once.
Drain; reserve marinade.
To make batter, combine reserved marinade, egg, cornstarch, and flour; beat till smooth.
Dip ribs in batter.
Fry spareribs, a few at a time, in deep hot oil (365°) for 1 to 2 minutes or till golden brown.
Drain on paper toweling.
Keep warm while cooking remaining ribs.
Place ribs atop lettuce on platter; spoon some Sweet and Pungent Sauce over.
Pass remaining sauce