Small Shanghai-style Sweet And Sour Ribs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Meats | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | lb | Pork Spareribs * |
| Peanut Oil | ||
| 1/2 | c | Sugar |
| 1/3 | c | Chinese Rice Vinegar |
| 1 | t | Salt |
| 1 | T | Dark Soy Sauce |
INSTRUCTIONS
Cut spareribs across bone into 1-1/2 inch lengths. ~-- Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain. Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss in the mixture until well coated. Serve warm or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 694
Calories From Fat: 479
Total Fat: 53.1g
Cholesterol: 181.4mg
Sodium: 660.3mg
Potassium: 554.1mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: 16.7g
Protein: 35.2g