Name: Deep-Fried Spareribs, Simmered First
Ingredients: Sweet-and-pungent sauce; 2 lb Pork spareribs; Water to cover; 2 tb Cornstarch; 2 tb Soy sauce; Water; Oil for deep-frying

It is clear that there must be difficulties for us in a revelation such as the Bible. If someone were to hand me a book that was as simple to me as the multiplication table, and say, “This is the Word of God. In it He has revealed His whole will and wisdom,” I would shake my head and say, “I cannot believe it; that is too easy to be a perfect revelation of infinite wisdom.” There must be, in any complete revelation of God’s mind and will and character and being, things hard for the beginner to understand; and the wisest and best of us are but beginners.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Combinations).
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections.
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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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