• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Deep-Fried Spareribs, Simmered First

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Sweet-and-pungent sauce
  • 2 lb Pork spareribs
  • Water to cover
  • 2 tb Cornstarch
  • 2 tb Soy sauce
  • Water
  • Oil for deep-frying


1. Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent
Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible

2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch

3. Place ribs in a pan with cold water to cover. Bring to a boil, then
simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.

4. Combine cornstarch and soy sauce. Gradually stir in enough water to make
a smooth batter. Dip rib sections in batter to coat.

5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and
deep-fry until golden. Drain on paper toweling.

6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat.
VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge
into boiling water and cook, uncovered, 5 minutes.

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