Better than Sweet and Sour-Spareribs in Chef’s Special Sauce

                   

Succulent ribs, double fried (first deep-fried, then stir-fried in a slightly sweet savoury sauce) are a well-established dish in many a Chinese chefs repertoire, because the first frying in oil crisps while the second frying forces the sauce to cling and be absorbed into the food thus creating a very intensely flavoured morsel.

1½ lbs. meaty spareribs, sliced between each rib, and cut in half crosswise through the bone (sweet and sour style).

Marinade:

1 Tbsp. soy sauce

1 Tbsp. dry sherry

1 large garlic clove, minced

1 Tbsp. sugar

½ tsp. salt

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1 egg, beaten

1 cup corn starch, on piece of waxed paper

4 cups oil for deep- frying

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Seasoning Liquid

 Combine in bowl

2 Tbsps. Worcestershire sauce

2 Tbsps. water

3 Tbsps. ketchup

1 tsp. sugar

½ tsp. sesame oil

1, Combine spareribs and marinade in a large bowl, marinate 2 hours or up to 24 hours, covered in refrigerator.

2, Dip marinated ribs in beaten egg, roll in corn-starch to coat evenly. At this point the ribs can be refrigerated and covered in plastic wrap for several hours. Bring back to room temperature before frying.

3. Heat wok on high heat, then add oil, heat to 380 F. Deep fry in 2 bunches (reheating oil to 380 F. before adding second batch), for about 3 to 5 minutes or until golden brown and cooked through. Remove ribs to a paper-towel lined plate to drain.

4. Drain all but 1 Tbsp. oil from wok, return to high heat, add ribs and seasoning liquid, toss to  coat ribs. Continue tossing for about 30 seconds, and then remove to a heated platter. The ribs can be placed in a 250 F. oven for a few minutes to keep warm, if you are preparing other dishes at the same time. Serves 4-6.