| 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 |
ts |
Salt |
| 1 |
tb |
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
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”