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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Salt and Pepper Spareribs Recipe

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This recipe for Salt and Pepper Spareribs is from From Our Families to Yours - T&S Brass, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. Spareribs
4 c. Vegetable oil for deep-frying
1 tbsp. Rice wine
5 tsp. Spiced pepper/salt
1 tbsp. Soy sauce
2 tbsp. Cornstarch
1/4 tsp. MSG (optional)
Directions:
Directions:
Wash the spareribs and chop into pieces, 2 inches long and 3/4 inches wide. Mix the rice wine, soy sauce, MSG (optional), cornstarch and 2 tsp. water into a paste. Add the spareribs and stir to coat well.

Heat the oil in the wok over high heat to 350º, or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain and set aside. Reheat the oil to 400º, or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt mixture on the edges of the dish as a dip, serve.

 

 

 

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