- 1-1/2 pounds pork spareribs
- 3/4 cup sugar
- 1/2 cup vinegar
- 1/3 cup soy sauce
- 3 tablespoons apple juice
- Oil for deep-fat frying
- Cut the ribs between the bones into single pieces; place in an 8-in. square baking dish. Bring the sugar, vinegar, soy sauce and apple juice to a boil; pour over the ribs. Cover and refrigerate at least 1 hour. Heat at least 1 in. of oil in an electric skillet or deep-fat fryer to 350°. Drain and pat ribs dry with paper towel. Fry, turning frequently, for 7-8 minutes or until meat is tender and no longer pink when cut with a knife and shrinks slightly from the bone. Drain on paper towels. Yield: 2 servings.
Originally published as Chinese Ribs in Country Pork 1996, p109
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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