Peking Spareribs

I had a buffet dinner with families last week. I hadn’t had buffet for many years since I thought it might be a waste of food because people usually consume more food in buffet than they normally need. Anyway, I had and the most unforgettable dish is, neither seafood, nor steak, but a very old school one, Peking Spareribs. Don’t remember when the last time I had it but it was definitely one of my childhood favourite. Ketchup, together with deep-frying, are kids’ preferable flavour and are those parents wouldn’t allow to have too much too often.

Serve 2

Ingredients –
Pork ribs, 400g, chop to about 5 centimeter’s long sticks, ask your butcher for help;
Flour coating mixture, about 1 cup, with proportion of 3 portions of starch flour with 1 portion of all purposes flour.

Seasoning ingredients –
Salt, 1/2tsp;
Sugar, 1/2tsp;
Light soy sauce, 1tbsp;
Oyster sauce, 1tbsp;
Powdered white pepper, 1/2tsp;
Shaoxing wine, 1tbsp;

Sauce Ingredients –
Garlic, 4 cloves, finely chopped;
Ketchup, 3tbsp;
Light soy sauce, 2tbsp;
Sugar, 1tsp;
Water, 6tbsp;
Starch flour, 1/2tbsp;
Paprika, 1tsp, for adding a little colour;
A pinch of black pepper.

How to do –
1. Soak the ribs in water for 20 minutes so as to clean off the blood;
2. Drain and dry the ribs with kitchen towel;
3. Mix the ribs with all seasoning ingredients and marinade for half an hour;
4. Lightly coat the ribs with the flour mixture;
5. Deep-fry in medium heat for 10 minutes and turn high heat for another two minutes. There are a lot meat on the ribs I bought today so I would fry them for a bit longer. Don’t worry, even being deep-frying for longer time, they wouldn’t easily go burnt because of the starch flour;
6. Mix all saucing ingredients together;
7. Oil in hot pan, about 2tbsp, fry the garlic till turn golden, and add in the sauce mixture. Stir fry till it’s thicken;
Add in the ribs and stir fry with the sauce till they are all coated with the sauce.