Serves 4
- Active time:35 min
- Start to finish:1 1/2 hr
May 2008
You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.
-
2
lbs
pork spareribs, cut into individual ribs
-
1/4
cup
cornstarch
-
About 12 cups peanut or vegetable oil for frying, divided
-
4
garlic cloves, thinly sliced
-
1
medium shallot, thinly sliced
-
2
tablespoons
very thin matchsticks of peeled ginger
-
1/2
cup
packed light brown sugar
-
2
tablespoons
Chinese Shaoxing wine or medium-dry Sherry
-
1/3
cup
reduced-sodium chicken broth
-
1/3
cup
Chinese black vinegar
-
1/3
cup
reduced-sodium soy sauce
-
Equipment:
a deep-fat thermometer
-
Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry.
-
Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
-
Heat 3 inches oil to 400ºF in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
-
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. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
-
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
-
Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.