Sichuan Sweet &: Sour Spare Ribs

Click to Enlarge	Sichuan Sweet & Sour Spare Ribs China - Szechwan
	Serves Effort: Sched: DoAhead:	4 appet ** 2 hr+ Reheat		No, this isn't those gooey florescent red spare ribs of Chinese takeout fame. but something better. Good as a finger-food appetizer because it's not too messy.

3
a/r
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2
4
2
1/2
1
3
3
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#

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in

T
T
T
T
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Pork Spare Ribs
Oil for deep fry
-- Marinade
Ginger
Scallions
Chili, hot red (1)
Salt
Sugar
Soy Sauce
Rice Vinegar
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Prep

Separate PORK RIBS and cut into 3 inch lengths. A sharp Chinese cleaver knife is perfect for this. Remove any excess fat and score the meaty parts diagonally with a knife
Slice GINGER very thin and cut slices into matchsticks. Crush SCALIONS and cut white and green into 2 inch lengths. Chop CHILIS very fine. Mix all into Pork Ribs along with Salt, Sugar, Soy Sauce and Rice Vinegar. Marinade at room temperature for at least 1 hour turning occasionally (or overnight in the refrigerator).

Run

Remove Pork Ribs from marinade and wipe off excess marinade.
Heat deep fry Oil very hot but not smoking. Fry Pork Ribs in batches until medium brown. Drain thoroughly and keep warm while frying subsequent batches.
Serve hot.

NOTES:

Chili: Fresno chilis will work (include seeds) or Thai chilis if you want hotter. See my Chili Page for more information.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch