Spicy salt and pepper mix lends flavor to deep-fried spareribs. If it is available, feel free to substitute Szechuan peppercorns for the black pepper.
Prep Time: 15 minutes
Cook Time: 14 minutes
Ingredients:
- 2 1/2 pounds boneless meaty spareribs or pork shoulder
- 2 tablespoons sea salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon five-spice powder
- 3 to 4 cups oil for deep-frying, or as needed
- 3 tablespoons cornstarch, or as needed
Preparation:
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool.Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
Preheat the oil for deep-frying to between 360 and 375 degrees Fahrenheit.
Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.
[br Reader Reviews:
Rating: 4 out of 5 stars
Reader Comments: After I tried, the result of the spare ribs are not tender enough like we used to have it in restaurants. The taste is good, but I wonder, what if we cook / boil the spare ribs first instead of frying instantly after being marinated ? From Emalia.
