Chinese Spare Ribs
The sweet, spicy, and sticky sauce on these ribs are the best part! Make sure you provide plenty of napkins.
Serves: 4Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 1 cup ketchup
- 1 cup light corn syrup
- 1⁄2 cup hoisin sauce
- 1⁄3 cup packed light brown sugar
- 2 Tbsp. minced onion
- 1 Tbsp. rice vinegar
- 2 Tbsp. salt
- 1 rack (1 lb.) pork spareribs, trimmed and separated
- 4 cups vegetable oil
- 1 tsp. sesame seeds
- 1 Tbsp. diced scallion
- In a medium saucepan over medium heat, combine the ketchup, corn syrup, hoisin sauce, brown sugar, onions, vinegar, and 1⁄2 cup water. Bring mixture to a boil, then reduce heat and simmer for 5 minutes until thick. Cool.
- Fill a large stockpot or Dutch oven with water and add salt. Heat over high heat until boiling. Add ribs, return to a boil, and cook for 15 minutes. Remove ribs to a plate to cool.
- In a large skillet or deep fryer, heat vegetable oil to 375°F over medium-high heat. Fry 4 to 6 ribs at a time in hot oil. Fry for 2–4 minutes, or until meat browns. Drain on a rack or paper towels.
- Heat a wok or large skillet over medium heat. When the pan is hot, add the ribs and sauce. Toss to coat. Bring to a boil, then reduce heat to medium-low and simmer the ribs in the sauce, stirring, for about 1 minute. Remove to a serving platter and sprinkle the ribs with sesame seeds and scallions.