|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $79.95 
Betty Crocker Cookbook on CD $29.95
CONTACT US
• Contact Info
|
       |
|
 |
Norman's Special Garlic Spareribs |
|
Serves: 4 It's not just the flavor of the tender spareribs that makes this dish special, but the unusual cooking method that combines deep-frying and steaming. The ribs are cut into bite-sized pieces, a job that should be done by the butcher. The steaming is most efficiently done in an aluminum tiered steamer, available at Asian housewares stores and grocers. Inexpensive bamboo steamers, set over a saucepan of simmering water, will work, but the aluminum ones hold the steam better. A good alternative is to steam the ribs on a large heatproof platter set on a collapsible steamer in a large, covered roasting pan. This is another contribution from my friend and Asian-cooking expert, Norman Weinstein.2 1/2 pounds pork spareribs 2 tablespoons Chinese salted (sometimes called fermented) black beans 2 scallions, white and green parts, finely chopped 1 tablespoon minced garlic 1 tablespoon shredded fresh ginger (use the large holes of a box grater) 1/2 teaspoon red hot pepper flakes 3 tablespoons Japanese soy sauce 1 tablespoon dry sherry 1 tablespoon red wine vinegar 1 tablespoon sugar 2 teaspoons Asian dark sesame oil 1/2 cup cornstarch Vegetable oil for deep-frying Chopped scallion, white and green parts, for garnish (optional)
1. Have the butcher prepare the spareribs as follows: Remove the chine (back) bone from the rack of ribs and cleave it into bite-sized pieces. Saw the rack horizontally into l-inch-long strips. Cut between the bones to make bite-sized pieces. 2. In a small bowl, soak the black beans in warm water to cover for 5 minutes. Drain. Return to the bowl and mix with the scallions, garlic, ginger, and hot pepper flakes. In another small bowl, mix the soy sauce, sherry, vinegar, sugar, and sesame oil, stirring to dissolve the sugar. Set aside. 3. Pour enough oil into a large, flat-bottomed wok or deep Dutch oven to come one third to halfway up the sides. Heat over high heat until the oil is very hot, but not smoking (the surface of the oil will shimmer slightly), 375°F on a deep-frying thermometer. Place the cornstarch in a medium bowl. Working with about one half of the ribs at a time, coat the ribs with the cornstarch, shaking off the excess. Deep-fry until the coating is set, about 45 seconds. Using a wire-mesh strainer, transfer the ribs to a platter. Repeat with the remaining ribs. 4. Pour off all but 2 tablespoons oil from the pan. (If too much cornstarch has fallen to the bottom of the oil in the pan, discard the cloudy oil, wipe out the pan with paper towels, and use a new 3 tablespoons oil.) Return to high heat. Add the black bean mixture and stir-fry until fragrant, about 15 seconds. Stir the soy sauce mixture well, and pour into the pan. Add the ribs and stir well to coat with the sauce. Remove from heat. Place the ribs in single layers on round heatproof plates that will fit the steamer tiers with at least 1 inch of empty space around the sides. (You might need 2 or 3 plates, depending on the size of your steamer and the number of tiers.) Pour equal amounts of the sauce over the plates. 5. Fill the bottom of the steamer halfway with water and bring it to a boil over high heat. Reduce heat to medium to maintain a steady boil and a good head of steam. Stack the tiers over the pot and cover with the steamer lid. Steam the ribs, adding more boiling water to the saucepan as needed, until the ribs are tender, about 1 hour. 6. Carefully transfer the ribs and sauce to a serving platter. Serve hot or at room temperature, garnished with the chopped scallion. (The spareribs can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat by steaming again over boiling water until heated through, about 10 minutes.) |
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2007 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
