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Cooking receipe to make five spice spare ribs under category General Recipes. You may find some video clips related to this receipe below.
five spice spare ribs
chinese
northern region
700g pork spareribs
570ml groundnut oil
marinade
1 tablespoon dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon cider vinegar or Chinese white rice vinegar
1/2 teaspoon sesame oil
sauce
1 tablespoon garlic finely chopped
1 tablespoon five spice powder
11/2 tablespoons spring onions finely chopped1
1 tablespoon sugar
1 tablespoon light soy sauce
2 teaspoons fresh orange peel finely chopped
70ml cider vinegar or Chinese black rice vinegar
Have your butcher cut the spareribs into individual ribs and then into chunks which are approximately 7.5cm long.
Alternatively do this yourself using a heavy sharp cleaver which can cut through the bones.
Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature.
Heat the oil in a deep fat fryer or large wok.
Slowly brown the marinaded spareribs in several batches until they are brown.
Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter once it has cooled if you want to keep it for re use when cooking pork.)
Put the sauce ingredients into a clean wok or frying pan.
Bring the sauce to the boil and then reduce the heat.
Add the spareribs and simmer them slowly uncovered for about 40 minutes stirring occasionally.
Add a little water to the sauce if necessary to prevent it from drying up.
Skim off any surface fat and serve.
Can be easily re heated and the taste improves if it is cooked the day before it is eaten.
Serves 2
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