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3 lbs spareribs
3 to 4 cups peanut oil
1 tsp meat tenderizer
¼ cup low sodium soy sauce
1 tbsp shao hsing wine
2 tbsp cornstarch
½ cup water
½ cup sugar
½ cup low sodium soy sauce
1/3 cup Chinkiang vinegar
1½ tbsp cornstarch (If you prefer your rib sauce thick and sticky then use 2 tbsp of cornstarch)
- Trim off as much of the outside fat from the ribs as possible. You can leave the fat on if you wish; I know there are many of you who enjoy it.
- Next place the ribs in a large container with a tight fitting lid and add the marinade in the following order. First sprinkle on the meat tenderizer and use your hands to make sure that each piece is evenly coated. Then pour the soy sauce and the shao hsing wine over the ribs. Mix these in thoroughly. Finally, sprinkle in the cornstarch again using your hands to make sure that it coats the ribs evenly. Place the lid on the container and let the ribs marinate for 30 to 45 minutes at room temperature.
- While the ribs marinate, prepare the sauce. In a small bowl mix together all of the ingredients for the sauce except for the cornstarch and set this mixture aside.
- In a small cup mix the cornstarch with just a little water so that it dissolves. Then set this mixture aside.
- Once the ribs marinate, drain them thoroughly. Then heat the peanut oil on high.
- When the oil reaches 350F using tongs, slowly add in the ribs. Depending on the size of your wok, cook only about 4 ribs at one time. Remember we don’t want to overcrowd the wok or the temperature may drop too low for the ribs to cook correctly. Let them cook for 2 ½ to 3 minutes, then remove them from the oil and place them on a plate lined with paper towels. Finish cooking the remaining ribs in batches.
- Once all of the ribs are cooked, prepare to fry them a second time. Bring the oil temperature back up to 350F. Then place the first batch of ribs back into the oil and fry them for 3 to5 minutes, or until they are brown and crisp. Then remove them and place them on another clean plate lined with paper towels. Continue with the next batch of ribs until all the ribs are all fried a second time.
- Once all the ribs are fried twice, remove the oil from the wok and wipe it out with a paper towel. Then add the sauce mixture and heat it on high.
- When the sauce just begins to boil, add the cornstarch mixture. Bring it to a full boil, stirring constantly as it thickens.
- Once thick, turn off the heat, add the ribs to the sauce and stir until they are thoroughly coated.
- When they are evenly coated with the sauce, then they are ready to serve. Makes 2 to 3 servings.