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Salt and pepper spare ribs
- Prep time:
- 20 min
- Cook time:
- 1 hr 30 min
- Serves:
- 4
Sticky and sensational and slightly spicy too, Ed Baines delivers a real kick in the ribs with this totally addictive and toothsome recipe
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Ingredients
- 600 ml peanut oil
- 750 g pork spare ribs
For the braising sauce:
- 900 ml chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp sugar
- 85 ml dry sherry
- 1.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 cloves garlic, chopped
- Small bunch spring onions, thinly chopped
- 2 tbsp yellow bean sauce
- 3 tbsp hoi sin sauce
- 2 tbsp cornflour
- 2 cm ginger
- 1 lime
For the stir-fry:
- 2 cloves garlic, crushed
- 2 spring onions, finely chopped
- 1 dried chilli
- 1 carrot, shredded
- black pepper
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Heat the oil in a deep-fat fryer and fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.2. Combine all the ingredients for the braising sauce in a large pan and bring to the boil.
3. Add the deep-fried spare ribs, cover and simmer for about 1 hour or until they are tender. Drain off the sauce and remove any remaining fat.
4. Heat a little oil in a large saucepan and add the garlic, spring onions, chilli, and shredded carrots. Add a generous grinding of salt and black pepper. Fry over a medium heat for 2 minutes.
5. Add the braised spare-ribs to the pan, turning often until the ribs are heated through and have absorbed all the flavours of the stir-fry. Serve immediately.
Comments & Ratings
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Latest Comment
Amazing recipe, better than from any takeaway and easy to prepare. Go on give the a try.
DannyB42761
Posted 04 Apr 2009 8:10 AM
This recipe is classed as intermediate
Avg User rating
2.52 / 5 (130 votes cast)
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