Five Spice Spareribs / 五香排骨

These Go With Drinks
Another Way to Use Five Spice

These tiny Back Ribs dusted with Five Spice powder are perfect as an accompaniment to drinks.  Just another way to use this versatile flavoring, still so little-known outside the Rim.

Five Spice Spareribs  五香排骨

Chinese

Ingredients

2 pounds Backrib style Pork Spareribs

The Mixture:
Long Onions - Naga Negi2 stalks Green Onions
1 small finger Ginger Root, peeled and minced
5 Star Anise
3 tablespoons Shao Xing Chinese Wine
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Soy Sauce
½ cup Cornstarch

Peanut Oil or other Vegetable Oil for deep frying

Method:

These are going to be appetizers.  So, if they are not short enough, have the butcher cut them to not more than about 3 inches long.

To prepare the dish, put the Ribs in a saucepan with enough boiling Water to cover.  Boil gently about 10 minutes.  Skim off as much fat as possible.  Add the Mixture.

Cover and cook over low fire another 20 – 25 minutes.

Remove the Spareribs with tongs and arrange them in a baking dish.  Sprinkle them lightly with Cornstarch.  Let cool completely.

To finish the dish, heat a wok until it is hot, then put in enough Oil to cover one or two layers of Spareribs.  Continue heating until the Oil is hot but not smoking.

Dip the Ribs in the hot Oil using a wire ladle and fry in batches until they are golden brown.  Dry on kitchen paper.

To serve, arrange on a serving platter, and sprinkle with Five Spice Salt — a separate recipe on this site. They can be eaten with chopsticks or consumed as a finger food.

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