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Deep-fried Sweet-&-pungent Spareribs #2

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CATEGORY CUISINE TAG YIELD
Meats Chinese Meat 6 Servings

INGREDIENTS

Sweet-and-pungent sauce
2 lb Pork spareribs
2 T Soy sauce
2 T Sherry
1 t Salt
1/2 t Sugar
Oil for deep-frying
Cornstarch

INSTRUCTIONS

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). Cut ribs apart; then with a cleaver, chop
each, bone and all, in 1-inch sections. Wash in cold water and drain
well. Mix soy sauce, sherry, salt and sugar. Add to rib sections and
let stand 45 minutes, turning meat occasionally. Drain, discarding
marinade. Heat oil to smoking. Dredge ribs lightly incornstarch, then
add to oil a few at a time. Reduce heat slightly and deep-fry until
golden. Drain on paper toweling. Transfer to a serving dish. Reheat
sweet-and-pungent sauce. Pour over ribs and serve.  NOTE: This dish may
be served cold as well as hot. Or the ribs may be  deep-fried in
advance, then reheated briefly with the  sweet-and-pungent sauce.
VARIATION: In step 4, coat ribs instead with  a batter made with 1 egg,
lightly beaten, and 5 tablespoons  cornstarch.  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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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 319
Total Fat: 35.4g
Cholesterol: 121mg
Sodium: 688.6mg
Potassium: 380.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: 23.7g


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