Deep Fried Spareribs Simmered With Catsup Recipes

DEEP-FRIED STICKY RIBS RECIPE BY TASTY

Steps:

• In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
• Marinate for at least 1 hour in the refrigerator.
• Preheat oven to 275˚F (190˚C).
• Bake ribs on a baking sheet for 30 minutes.
• Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
• Heat oil for frying to 350˚F (180˚C).
• Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
• Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
• Enjoy!

DRY GARLIC SPARERIBS

Steps:

• Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
• Add the cut ribs and toss well.
• Marinate at least 6 hours, overnight is perfect.
• When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
• In a strong bag combine the flour and cornstarch.
• Drain the ribs and add to flour mixture and toss well.
• Fry ribs in batches, depending on the size of your skillet until well browned and crisp.

DEEP-FRIED SPARERIBS SIMMERED WITH CATSUP

Steps:

• 1. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade. 2. Beat eggs. Dip marinated rib sections in egg then dredge in cornstarch to coat. Meanwhile, heat oil to smoking. 3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce. 5. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute. 6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.