Dry Fried Sauce Spareribs Recipe

Dry Fried Sauce Spareribs

1. 1

   Marinate the spareribs

   In a large bowl, combine kosher salt, white pepper, five-spice powder, light soy sauce, Shaoxing wine, minced garlic, grated ginger, light brown sugar, and sesame oil. Add the pork spareribs, toss to coat evenly, cover, and refrigerate for 1 hour to let the flavors penetrate.

2. 2

   Dredge in cornstarch

   After marinating, remove the ribs from the bowl. Pat them dry with paper towels, then toss or roll the ribs in the cornstarch until each piece is evenly coated with a light, even layer.

3. 3

   Heat frying oil

   In a large heavy pot or wok, pour in the vegetable oil and heat to 350°F (175°C). Use a thermometer to maintain temperature and avoid overheating.

4. 4

   Fry until dry and crisp

   Fry the coated ribs in batches, about 6–8 minutes per batch, until the exterior is golden brown and the meat is cooked through. Remove with a slotted spoon and drain on a rack or paper towels.

5. 5

   Make the glaze

   In a small saucepan over medium heat, combine light soy sauce, light brown sugar, minced garlic, grated ginger, and sesame oil. Simmer gently until the sugar dissolves and the mixture thickens into a glossy glaze.

6. 6

   Toss ribs with glaze

   Return the fried ribs to a large bowl or skillet. Pour the glaze over and toss/flip to coat every piece evenly in the glossy sauce. If the glaze thickens too much, loosen with a tiny splash of water (if needed, but avoid thinning too much).

7. 7

   Garnish and serve

   Sprinkle sesame seeds over the coated spareribs and scatter sliced green onions. Serve immediately while hot.