Chinese "Spare-Ribs" (1982) ★★★★

12:00 AM 1980s , 20th century , 4 stars , canada , pork , post-modern 2 Comments

The recipe calls for cooking this in a "large saucepan or deep fryer", but I decided to break out my wok in favour of authenticity.


The Verdict:
Soooo, this is basically a review of V-H's medium garlic rib cooking sauce, but I was curious to see how frying the ribs would make them taste. In the end, they were pretty good. I liked the V-H sauce a lot. They were a bit tough to rip off the bone, though, because they weren't cooked as long as barbeque or oven ribs. I probably wouldn't use this as my go-to rib recipe, but it's nice when you want to whip up some ribs real quick.

Modernized Recipe:
(Adapted from V-H Chinese Recipes)
2 - 3 pounds SPARE RIBS, cut into pieces
1 jar V-H MEDIUM GARLIC RIB COOKING SAUCE
OIL

1. In a large saucepan, wok, or pot, heat enough oil to cover 2 - 3 pounds of ribs.
2. When the oil is 365F (about medium-high), cook the raw ribs for 5 - 7 minutes, in batches so as not to crowd the pan. As the ribs cook, remove them to a plate lined with paper towels to drain.
3. When all the ribs are cooked, discard the oil (or save it for more frying) and use the same pan to heat the V-H sauce. Boil the sauce for 3 minutes.
4. Add the cooked ribs to the sauce and boil for another 3 - 5 minutes, stirring to coat. It will be saucy.
5. Serve hot.