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Sweet and Sour Spare Ribs
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750 g (1 1/2 lb) spare ribs, cut into 5 cm (2 inch) pieces (ask the butcher to do this for you) 4 tablespoons Chinese wine or dry sherry 3 tablespoons soy sauce 3 1/2 tablespoons cornflour 600 ml (1 pint) vegetable oil 2 teaspoons chopped spring onion 2 teaspoons choped root ginger 1 gralic clove, crushed 3 tablespoons sugar 3 tablespoons wine vinegar 1 tablespoon soy sauce 2 tablespoons tomato ketchup 4-5 tablespoons water
Preparation time: 20 minutes, plus marinating Cooking time: 10 minutes 2. Toss the marinated spare ribs in 3 tablespoons cornflour. Heat the oil in a wok, put in the spare ribs and cook over medium heat for 2 minutes, then remove and drain on paper towels. Remove oil until smoking, return the spare ribs to the wok and deep-fry again for 5 seconds. Remove and drain on paper towels.
3. Pour off all but 2 tablespoons of the oil and reheat. Add the
remaining marinade, choped spring onion, ginger and garlic and stir-fry
for 1 minute. Add the sugar, vinegar, remaining soy sauce, tomato ketchup,
remaining cornflour and water and bring to the boil. Place the spare ribs
in this sauce and mix well. Serve immediately.
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