Yan-Kit's Classic Chinese Cookbook/Yan-Kit 1998

Spiced Salt Spareribs
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 to 2-1/2 pounds meaty spareribs peanut or corn oil for deep-frying 1 to 1-1/2 teaspoons spice salt
FOR THE SPICED SALT: 2 tablespoons salt 3/4 teaspoon ground roasted Szechwan peppercorns 1/2 tespoon five-spice powder
FOR THE MARINADE: 3/4 to 1-1/4 teaspoon spiced salt 1-1/2 to 2-1/2 tablespoons thin soy sauce 1 to 1-1/2 teaspoons sugar
8 to 10 turns black pepper mill 2 to 3 teaspoons Shaohsing wine or medium-dry sherry



1 Ask the butcher to separate the spareribs, and then chop them into pieces about 2 inches long. This can also be done at home if you possess a heavy kitchen cleaver, a thick chopping board and a stron arm. Put the meat into a dish.
2 PREPARE THE SPICED SALT: Add the salt to a dry wok and stir-fry over moderate heat for about 4 minutes, or until it takes on color slightly. Remove from the heat and add the Szechwan peppercorns and five-spice powder. Mix well and let cool. (Spiced salt can be kept in a covered jar for a long time.)
3 PREPARE THE MARINADE: Add the spiced salt, soy sauce, sugar, pepper and wine or sherry to the spareribs. Blend well. Let marinate for about 2 hours, turning the pieces over 2 or 3 times for better absorption.
4 Pour off any liquid marinade that has not been absorbed. Spirnkle with the cornstarch and mix well to coat.
5 Half fill a wok or deep fryer with oil. Heat to a temperature of 350 F. or until a cube of stale bred browns in 60 seconds. Place the spareribs on a large hand strainer or in a deep-frying basket. Dip into the oil 2 or 3 times while you separate the pieces with a pair of long chopsticks. Slide the pieces into the oil if you are using a perforated spoon and a wok, or leave the deep-frying basket in the deep fryer. Deep-fry for about 3 minutes, or until the pieces begin to surface. Remove and set aside.
6 Reheat the oil to the same temperature. Return the spareribs to the oil and deep-fry a second time for about 1 minute, or until crisp and thoroughly cooked. Remove and drain on paper towels before placing on a warm serving plate.
7 Spinkle with the spiced salt. Mix thoroughly, then serve.
8 NOTE: Left over spareribs can be reheated. Wrap in foil and place in a preheated oven at 375 F. for 20 minutes.

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