Chilli Pork Spareribs

⇐ Recipes from cookery books

This is probably enough for 2-3 people but depends on how much meat is on the sparerib bones.

The dish can be prepared a day in advance, to be finished off in the oven or on the barbecue.

The sauce can be frozen and reused for the next time you make this dish. The oil I would not reuse for anything else.

Ingredients

ribs

vegetable oil for deep frying

500g pork spareribs

sauce

750ml chicken stock

1 Tbsp chilli bean sauce, or 2 tsp chilli powder

2 tsp sugar

70ml dry sherry or rice wine

1 Tbsp dark soy sauce

1 Tbsp light soy sauce

2 tsp garlic finely chopped

1 Tbsp spring onions chopped

1 Tbsp whole yellow bean sauce

1½ Tbsp hoisin sauce

Method

1. Heat the oil in a deep fat fryer or wok and deep fry the spare ribs in small batches until they are brown and crisp. Drain each batch well on kitchen paper.
2. Combine all the sauce ingredients in a large pot and bring to the boil. Add the deep-fried ribs, reduce heat and simmer, covered, for 40 minutes. Drain and reserve the sauce, skimming off any fat. The ribs can now be saved for the next day, or frozen for later use.
3. Pre-heat ove to 180℃. Place the spareribs on a rack above a roasting tin. Bake them in the hot oven for 15-20 minutes, basting several times with the reserved sauce, until they are nice any brown but do not allow to dry out. Alternatively, use a hot grill or barbecue.

Chinese Cookery Ken Hom

spare rib sparerib

chinese