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Nutrition Facts (per serving) | |
---|---|
838 | Calories |
70g | Fat |
22g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 838 |
% Daily Value* | |
Total Fat 70g | 90% |
Saturated Fat 15g | 75% |
Cholesterol 153mg | 51% |
Sodium 2696mg | 117% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 1g | 2% |
Total Sugars 15g | |
Protein 31g | |
Vitamin C 0mg | 1% |
Calcium 48mg | 4% |
Iron 2mg | 14% |
Potassium 498mg | 11% |
*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!
Ingredients
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2 tablespoons sea salt
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2 teaspoons freshly ground black pepper
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1/2 teaspoon five-spice powder
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2 1/2 pounds boneless spareribs, or pork shoulder
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Oil, for frying
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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.
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