Five_Spice Flavored Spareribs (Five_Spis Flavourd Spareribs)

Written By Lucy Pinder on Thursday, September 10, 2009 | 6:31 PM


1 lb. (500g) pork spareribs
1 tbsp fresh ginger
, chopped
3 1/2 tbsp soy sauce
1 tsp. rice wine
2 cups vegetable oil for deep-frying
3 fennel seeds
2 1/2 tbsp white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15g)
scallions chopped


1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces. Soak in cold water to cover for 5 minutes. Remove, drain, and marinate in a little soy sauce for 15 minutes. Drain, dry well, and rub with white sugar, and set aside.

2. Heat the oil in a work to about 350oF(175oC), or until a piece of scallion
green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry until golden brown. Remove, drain, and set aside. Pour the oil out of the wok, leaving only enough to cover the bottom.

3. Reheat the wok and add the
scallions, ginger, and spareribs. Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce Stir-fry about 30 seconds. Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones. Remove and serve.

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