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This is my mom's recipe which is very delicious and appetizing served especially with rice. You will definitely be reaching for the second bowl of rice!
Ingredients:
Thick spareribs (try to get those with some fatty meat, the ribs should be about 3/4 inches thick)
Garlic (sliced) - about 4 cloves
1 tbsp Soy sauce
1 tbsp Corn flour
For the batter:
2 tbsp water
1 tsbp flour
For the sauce:
1 tbsp white vinegar
2 tbsp ketchup
2 tbsp sugar
Oil for deep-frying
Method:
Marinate the spare ribs in the garlic slices, soy sauce and corn flour for over 1 hour. Next, prepare the batter with the water and flour. The batter is rather watery and light, if you increase the quantity of the ribs, just make sure that the ratio of water to flour is 2:1. Dip the spare ribs in the batter and deep-fry till cooked. You may use medium heat after the oil has been throughly heated up. Next, remove the oil from the wok, leaving about 1 tbsp in the wok.
Now, prepare the sauce. Simply mix the white vinegar, ketchup and sugar together. With the remaining oil in the wok, fry the remaining garlic slices until fragrant. Pour in the sauce and allow to boil. Finally, place the deep-fried spare ribs into the wok and stir around until all the sauce is absorbed into the meat. It is imperative not to add water into the sauce. The dish is ready to be served!
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20 comments:
my son loves tis dish. Everytime, he will ask me, when m i going to cook tis dish.
i always tell him, ok, ok,.
dear anonymous, i'm glad your son likes this recipe, it's from my mom.. :)
Tried this dish last night and it was a hit! Many of your recipes are fast and easy to make, perfect for a working mom! I will sure to come back often to check out your new recipes. Thanks for sharing.
dear aiknhoon, I'm really glad you and your family liked this recipe, I'll be sure to let my mom know! really appreciate your feedback :)
These were great the first time, hope I have as much luck the second time tomorrow night. Great flavor, and little time in the kitchen.
how many ribs for this recipe calls for? Thanks
about 2 ribs that are about 10 inches long should do it. But if you cook more, just add more of the other ingredients. thanks for stopping by!
what kind of flour should we use?
hi there, for the marinating - use corn flour and for the batter, I just used all purpose.
hi there....
my hubby loved the ribs!!! ^_^
i used olive oil to fry them.... it had a "funny" oil smell. should i have used the canela oil instead? thank you....
hey there! I'm glad that ur hubby liked them! I will be sure to tell my mom that :)
yup, olive oil is a bit strong for Chinese dishes most of the time, I prefer to use vegetable oil actually, but canola shld be fine too :)
thanks for stopping by! feel free to ask any questions u may have.
thanks for letting me know. i will b sure to use canola oil in the future. love ur recipes.. ^_^
^ thanks! I'm glad u enjoy this so much! :) feel free to ask me any questions, I will do my best to help!
This recipe was simple and delicious. My husband and I enjoyed preparing it together and we enjoyed eating it even more! He pokes fun at me for spending so much time on the Purse Forum, but that is where I found the link to your food blog! Thanks again!
I thought this dish was really good. My ribs were not so tender though. How long do you fry it in oil and how do you know when the ribs are done from the oil?
Also, is corn flour the same as corn starch?
Thanks!
^^ thanks, I'm glad u and your hubby enjoyed this!
^ yes, corn flour is the same as corn starch. I'm glad you liked the recipe..how long the pork has to be fried the oil really depends on the size of the pieces, if you fry with low to medium heat, check if the insides are done at least after 20 minutes assuming your pieces are not cut to bite-sized. Let me know if you have further questions. Thks.
Hi Jen, I fried them in a wok with about 1.5 inches of oil at med-high heat. They are about 2.25 inches long and less than an inch wide.
1) Am I supposed to to use low-med heat for frying in oil. Are you sauteeing instead of frying in deep oil?
2) I fried them in deep oil until they were brownish on both sides.
By the way, they were better the next day but the first day the meat was a bit tough.
^ hi again, we are deep-frying the pork, use low heat to ensure that the pork pieces get cooked through and not just on the outside because if you use high heat for the whole time, you will most probably end up with pork that may not be cooked through but burnt on the outside.
I'm not sure why your pork pieces ended up tough though..I think it also depends on what cut of pork you used, it's best to use pork with some fatty bits...
let me know if you have more questions :)
Thanks Jen! I will definitely try the low-heat next time. Low and slow always leads to tender meat anyway. Looking forward to trying the rest of the recipes, they all look delish!!!
Will let you know how it goes the second time around:-)
Tina
Hi Tina,
You're welcome! Let me know how it turns out..thanks!
Jen
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