Frank's Recipes! Chili Pork Spareribs

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Chili Pork Spareribs

2 cups oil (preferably peanut)
1 1/2 pounds pork spareribs, separated into individual ribs

Braising sauce:
3 1/2 cups chicken stock
1 tbs chili bean sauce, or 2 tsp chili powder
2 tsp sugar
1/3 cup rice wine or dry sherry
1 tbs dark soy sauce
1 tbs light soy sauce
2 tsp finely chopped garlic
1 tbs finely chopped scallions
1 tbs black bean sauce
1 1/2 tbs hoisin sauce

Heat the oil in a deep-fryer or large wok, and deep-fry the spareribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on paper towels.

Combine all the sauce ingredients in a large pot and bring it to a boil. Add the deep fried spareribs and simmer them, covered, for about 40 minutes or until they are tender. Drain off the sauce and remove any remaining fat. This sauce can now be frozen and used the next time you want to make this dish. The dish may be prepared up to this point the day before.

Preheat the oven to 350 degrees. Put the spareribs onto a rack in a roasting pan and bake them in the oven for 15-20 minutes ... until they are nice and brown. Baste them from time to time with the braising sauce if you'd like. You can also cook the spareribs under the broiler or on the barbeque, until they are brown. Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 1 1/2 inches long and serve ... and enjoy!

I have cooked them this way, and they are incredibly tasty.

BTW, the above recipe serves 2-4. You can double the recipe.