Deep Fried Spareribs Simmered With Catsup Recipes

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

DEEP FRIED RIBS

Steps:

• Set smoker at 350 degrees F.
• Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
• Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.

DEEP-FRIED SPARERIBS SIMMERED WITH CATSUP

Steps:

• 1. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade. 2. Beat eggs. Dip marinated rib sections in egg then dredge in cornstarch to coat. Meanwhile, heat oil to smoking. 3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce. 5. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute. 6. Add ribs and simmer, uncovered, 10 minutes more. 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.