kitchenelf
Chef Extraordinaire
3 - 4 lbs. individually cut pork spare ribs
Marinate ribs for at least 10 hours in:
2" piece of ginger grated on a microplane over a bowl to capture the juice
3 - 4 large cloves of garlic, minced or pressed
1 TBS Hoisin (not absolutely necessary)
1/4 cup honey
1/2 lime squeezed in
2 tsp. toasted sesame oil
1/2 cup black bean sauce
2 TBS garlic-chili sauce
(if you don't like hot leave out the garlic-chili sauce)
Place everything in a large plastic bag and smoosh around until coated thoroughly. I lay flat so there is basically one row of ribs per plastic bag.
Heat about a quart of peanut oil in a wok or Dutch oven to 350 - 357 degrees F. Depending on the thickness of the ribs fry from 4 - 6 minutes - you'll just have to test them. Keep warm in a 175° oven by placing on paper towels on a grill pan or a cookie cooling rack on a cookie sheet.
When done place on a plate and top with chopped cilantro and serve garlic-chili sauce on the side along with some Hoisin.
Marinate ribs for at least 10 hours in:
2" piece of ginger grated on a microplane over a bowl to capture the juice
3 - 4 large cloves of garlic, minced or pressed
1 TBS Hoisin (not absolutely necessary)
1/4 cup honey
1/2 lime squeezed in
2 tsp. toasted sesame oil
1/2 cup black bean sauce
2 TBS garlic-chili sauce
(if you don't like hot leave out the garlic-chili sauce)
Place everything in a large plastic bag and smoosh around until coated thoroughly. I lay flat so there is basically one row of ribs per plastic bag.
Heat about a quart of peanut oil in a wok or Dutch oven to 350 - 357 degrees F. Depending on the thickness of the ribs fry from 4 - 6 minutes - you'll just have to test them. Keep warm in a 175° oven by placing on paper towels on a grill pan or a cookie cooling rack on a cookie sheet.
When done place on a plate and top with chopped cilantro and serve garlic-chili sauce on the side along with some Hoisin.
