Salt and Pepper Ribs2013-07-28
Salt and pepper ribs (椒盐排骨) is a classic and delicious dish originating from Chinese Taiwanese cuisine. In the West would probably barbecue the ribs or at least cook them in the oven, the Chinese will wok fry or even deep-fry.Deep-frying the spareribs gives them a crispy coating and seals in the juicy flavors.Making the spare ribs crispy is easy. You do not need to boil the ribs before frying (like most recipes require). All I did was deep-fry the ribs twice. Start deep-frying regularly, and you’ll quickly find your stock of vegetable oil running low. Fortunately, deep-frying oil can be reused up to 5 times. To save the oil, simply cool and store in a sealed container.
- 2 pounds(900g) spareribs
- 1 tablespoon salt
- 3 tablespoons cooking wine
- 1 tablespoon salt and pepper
Toss pork ribs with cooing wine,salt and marinade for at least 30 minutes (or overnight).Adjust amount of salt as marinade according to your preference.
Cut the green onions into chops and put them into a plate for later use.
Lightly beat the eggs and add to the flour to make a batter, adding water or more flour as needed. Use a wooden spoon to test the batter — it should drop slowly and be able to coat the back of the spoon.
In a large skillet heat olive oil to 350°F.
Add pork ribs to batter and coat well.
When oil is hot, carefully add the spareribs into the skillet.Deep-fry the pork ribs for 5 minutes,turning occasionally.Remove and drain on paper towels.
Raise the oil temperature to 400°F. Deep-fry the ribs briefly a second time.
Raise the oil temperature to 400°F. Deep-fry the ribs briefly a second time. 8.Fry the pork ribs until golden brown and lightly crispy.Remove and drain.Transfer to a plate and add salt and pepper.