Stir Fried Spare Ribs
Servings: 4-6
1.5kg (3lb) spare ribs
1 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons chopped onion
2 cloves garlic, crushed
2 slices root ginger, finely chopped
3 teaspoons sugar
4 tablespoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon five spice powder
Freshly ground pepper
175ml (6 fl oz) meat stock
Cut the ribs into individual spare ribs and rub with salt. Leave for about 15 minutes.
Heat oil in a wok, add onion, garlic and ginger and stir-fry over a high heat for 1 minute, add ribs and continue to stir-fry for a further 5 minutes.
Add the sugar, soy sauce, sherry, five-spice powder, and pepper and continue to stir-fry for another 2 minutes.
Add the stock and stir and turn the ribs in the liquid until the sauce equally browns all the ribs.
Lower the heat to achieve a slow simmer, cover the wok with a lid and allow the contents to gently cook for 20 minutes.
Remove the lid, stir and turn the ribs, then cover and allow to cook for 10 more minutes.
Remove the ribs with a slotted spoon and place in a roasting pan or casserole. Put pan or casserole into an oven, pre-heated to 190C, 375F, Gas Mark 5 to roast and dry for about 10 minutes. Heat a little longer in the oven if the ribs are still too wet.
Servings: 4-6
1.5kg (3lb) spare ribs
1 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons chopped onion
2 cloves garlic, crushed
2 slices root ginger, finely chopped
3 teaspoons sugar
4 tablespoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon five spice powder
Freshly ground pepper
175ml (6 fl oz) meat stock
Cut the ribs into individual spare ribs and rub with salt. Leave for about 15 minutes.
Heat oil in a wok, add onion, garlic and ginger and stir-fry over a high heat for 1 minute, add ribs and continue to stir-fry for a further 5 minutes.
Add the sugar, soy sauce, sherry, five-spice powder, and pepper and continue to stir-fry for another 2 minutes.
Add the stock and stir and turn the ribs in the liquid until the sauce equally browns all the ribs.
Lower the heat to achieve a slow simmer, cover the wok with a lid and allow the contents to gently cook for 20 minutes.
Remove the lid, stir and turn the ribs, then cover and allow to cook for 10 more minutes.
Remove the ribs with a slotted spoon and place in a roasting pan or casserole. Put pan or casserole into an oven, pre-heated to 190C, 375F, Gas Mark 5 to roast and dry for about 10 minutes. Heat a little longer in the oven if the ribs are still too wet.
MsgID: 3124426
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ribs or Spareribs (45)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Ribs or Spareribs (45)
Board: Daily Recipe Swap at Recipelink.com
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