The CRYPT Mag

The Oriental Experience

Originator Unknown

Five Spice Spare Ribs

Serves 4 people

Preparation time 30 mins to 1 hour - Cooking time 30 mins to 1 hour

You will need:-

For the spareribs

750g/1½lb pork spareribs
600ml/1 pint groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar or granulated sugar
3 tbsp Shaoxing rice wine or dry sherry
150ml/5 fl oz chicken stock
1½ tbsp light soy sauce
2 tbsp dried grated orange peel
85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method
1. Have your butcher separate the spare ribs into individual ribs and then into chunks which are approximately 7.5cm/3in long.
2. Mix the marinade ingredients together in a bowl and steep the spare ribs in the marinade for about half an hour at room temperature. Remove the spare ribs from the marinade with a slotted spoon.
3. Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spare ribs in several batches until they are brown. Drain each cooked batch on kitchen paper.
4. Put the sauce ingredients into a clean pan.
5. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 mins, stirring occasionally.
6. If necessary, add a little water to the sauce to prevent the spare ribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.