Five Spice Spare Ribs

2 Servings
pork spareribs Asian
ribs pork spareribs Asian

1 1/4 pounds individually cut k spareribs preferably 3" long
2.4 cups peanut oil
inade:
1 tbsp dry rry or rice wine
1 tbsp light sauce
1 tbsp er vinegar or Chinese white rice vinegar
1/2 tsp ame oil
Sauce:
1 tbsp lic finely chopped
1 tbsp five ce powder
1 1/2 tbsp llions finely chopped
1 tbsp ar
1 tbsp light sauce
2 tsp fresh nge peel finely chopped
4.7 tbsp er vinegar or Chinese black rice vinegar

Mix marinade ingredients in a bowl; soak spareribs in mixture for about 25 minutes at room temperature. Heat oil in a deep fat fryer, or large wok. Slowly cook the marinaded spareribs, until they are brown. Do this in several batches. Drain each cooked batch on paper towels. Put the sauce ingredients into a wok or frying pan. Bring sauce to the boil; reduce heat. Add spareribs and simmer them slowly uncovered for about 40 minutes, stirring occasionally. Add a little water to the sauce if necessary to prevent it from drying up. Skim off any surface fat, and serve.


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