Publisher Photo
Publisher Photo
Folks who sample these are surprised to hear honey isn't one of the ingredients! These ribs are crisp on the outside and tender inside. I've also used the marinade for chicken wings.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.

Ingredients

  • 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

Directions

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

  • 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
  1. 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

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