|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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!
2 tablespoons sea salt
2 teaspoons freshly ground black pepper
1/2 teaspoon five-spice powder
2 1/2 pounds boneless spareribs, or pork shoulder
Oil, for frying
3 tablespoons cornstarch, or as needed
Gather the ingredients.
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
Remove from the heat and stir-in the five-spice powder. Cool.
Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
Preheat the oil for deep-frying to between 360 and 375 F.
Dust the spareribs with the cornstarch.
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.
Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
Serve with any remaining salt and pepper mix for dipping.