Remove the spareribs from the marinade with a slotted spoon. Chinese Pork Spare Ribs. When the oil is very hot and slightly smoking, fry the marinated spareribs in several batches until they are brown
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Everything was well done however the noodles too dry and crispy without the softening of the sauce. Tiger Prawns and Eggplant in Hot Garlic Sauce Hot Pot 漁香茄子老虎蝦煲
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If you don’t have Chinese five-spice, you could check out this one from Season with Spice. If you’re using the bigger, meatier spareribs, you might want to use the baking method in this recipe, in order to cook for them a longer time without drying out the meat
Chinese Spare Ribs (Slow Cooker) by Caroline’s Cooking. Return the ribs to the pan and sprinkle with Sichuan peppercorn, anise, red pepper, ginger and garlic
Shaoxing rice wine* or dry sherry. USE PORK SPARERIBS AND BEEF SHORT RIBS. Find mushroom soy sauce, Shaoxing rice wine, Chinese red vinegar, and Thai basil at Asian markets
Everything from its signature reddish-brown-glazed, sweet, sticky, subtle five-spice-and-garlic-flavored, slightly-chewy exterior to its moist, succulent interior is irresistibly addictive
Drain and pat dry. Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. 2 pounds pork spareribs, cut into individual ribs. 4 garlic cloves, thinly sliced. 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry. 1/3 cup Chinese black vinegar
