How To make Fried Spare Ribs with Honey
1 1/4 lb PORK RIBS, trIMMED
3/4 c SUGAR
1/2 c VINEGAR
5 T SOY SAUCE
3 T SHERRY
4 c COOKING OIL
1. Cut the ribs between the bones into single pieces. Heat the
sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and mari- nate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5
minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside.
How To make Fried Spare Ribs with Honey's Videos
Because RIBS!!! ????Chinese Red Braised Spare Ribs - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Deep Fried Baby Back RIBS Recipe #friedribs
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Flour Mix:
1 cup Flour
1/2 cup corn starch
3 tablespoons onion powder
3 tablespoos garlic powder
2 tablespoons black pepper
2 tablespoon salt
1 tablespoon paprika
1/2 tablespoon cayenne pepper
Dry Seasoning:
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground black pepper
1/2 tablespoon salt
1 teaspoon paprika
Tasty! SECRET to a Delicious Pork RIBS recipe that melts in your mouth ???? SIMPLE WAY to COOK Pork rib
Watch❗ SIMPLE WAY of COOKING Delicious PORK RIBS!
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List of Ingredients:
Pork ribs
Black pepper
Soy sauce
Oyster sauce
Garlic
Oil
Brown sugar
Onion
Sweet chili sauce
butter
#porkribsrecipe #Deliciousporkribsrecipe #bestporkribs
How To Make Deep Fried BBQ Ribs
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I'm usually a BBQ Purist when it comes to ribs, but man.... these were amazing! Give this recipe a try this BBQ Season.
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Gourmet Takeout: Honey Garlic Spare Ribs - Tender, Crispy & Umami! - Chinese Recipe
Inspired by the Chinese takeout favourite, but elevated to gourmet status. Tender fried pork spare ribs with a sweet, sticky honey garlic sauce. Irresistible!
I've added a couple of secret techniques here that make them go from good to awesome. Steaming the ribs first before frying to make them super tender and easy to clean them off the bones. Then using the pork juice you get from the steaming in the honey garlic sauce, which adds extra umami. A light batter, also made from the pork juice, gives a bit of a crunch that makes them completely addictive. Takes a bit more time to do it this way but it's worth every minute!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Ingredients:
pork ribs - 800 g (28.2 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
thyme - 15 g (½ oz)
oil - 20 ml (0.7 fl oz)
Cook over low fire for 15 min
onion - 400 g (14 oz)
salt - 10 g (0.35 oz)
smoked paprika - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
Cook over low fire with lid for 35 min
mashed potatoes - 350 g (12.35 oz)
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