Deep Fried Pineapple Spareribs Recipes

PINEAPPLE STICKY RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

DEEP FRIED PINEAPPLE

Steps:

• Halve the pineapple, peel, slice, cut out the hard stalk and cut the flesh into pieces. Sprinkle the pineapple pieces with rum.
• Mix the flour, baking powder, sugar, egg and milk into a smooth dough.
• Heat the butter or oil in a large saucepan. Roll the pineapple pieces through the dough and fry until golden brown. Arrange the pineapple pieces on a plate and sprinkle with sugar and cinnamon.
• Halve the baby pineapple. Place in the center of the plate. Sprinkle the plate with chopped candied lemon and orange peel. Serve immediately.

PINEAPPLE SPARERIBS

Steps:

• Cut ribs into serving pieces.
• Arrange half the pieces in a single layer in a roasting pan.
• In a saucepan, combine preserves, vinegar, ketchup, and soy sauce.
• Heat, stirring constantly, until well blended.
• Pour half the pineapple mixture over the layer of ribs.
• Top with remaining ribs and remaining pineapple mixture.
• Cover pan and bake in a 350° F oven 1-1/2 hours.
• Uncover and continue baking 20 to 30 minutes, basting with the pineapple mixture occasionally, until ribs are brown and tender.

BRAISED SPARERIBS WITH PINEAPPLE

Steps:

• 1. Cut ribs apart then with a cleaver, chop each, bone and all, in 2-inch sections. Add soy sauce and toss. Let stand 45 minutes, turning occasionally. Drain, discarding sauce. 2. Drain canned pineapple, reserving juice. Combine juice with sugar, vinegar and water. 3. Heat oil in a heavy pan. Add ribs and stir-fry to brown (3 to 4 minutes). 4. Stir in flour, then pineapple juice mixture. Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes). 5. Add salt and canned pineapple chunks, stirring in gently only to heat through. 6. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SPARERIBS, SIMMERED FIRST

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool. 4. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat. 5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. VARIATION: * In step 3, instead of simmering the ribs, parboil them plunge into boiling water and cook, uncovered, 5 minutes. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PINEAPPLE FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
• Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
• Drizzle glaze over fritters and dust with confectioners' sugar.