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What could be better than classic spare ribs for dinner? This twice-fried version that leaves you with a crispy exterior and juicy interior. Don't believe us? Try it for yourself!
Ingredients
- 2 tablespoons sea salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon five-spice powder
- 2 1/2 pounds boneless meaty spareribs or pork shoulder
- 3 to 4 cups oil for deep-frying, or as needed
- 3 tablespoons cornstarch, or as needed
Steps to Make It
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Gather the ingredients.
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Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
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Remove from the heat and stir-in the five-spice powder. Cool.
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Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
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Preheat the oil for deep-frying to between 360 and 375 F.
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Dust the spareribs with the cornstarch.
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Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
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Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
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Serve with any remaining salt and pepper mix for dipping.Â
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