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Spare Ribs with Caramelized Ginger


Spare Ribs with Caramelized Ginger
3 to four pounds spare ribs, cut into individual one-inch pieces
2 cups vegetable oil, setting aside three tablespoons of the oil, two to fry the ginger, and one to oil a serving platter
1/4 cup fresh ginger, peeled and finely chopped
½ cup Ginger liqueur
½ cup granulated sugar
½ cup red wine vinegar
2 Tablespoons soy sauce, one each of dark and thin
1 teaspoon salt
1. Blanch spare ribs for two minutes in boiling water, the very quickly rinsed in cold water.
2. Heat oil in a soup pot and deep fry half the spare ribs until crisp, about five minutes, then drain them on paper towels and fry the second half for the same amount of time. Now return them to mix with the first batch and fry them all together for another two to three minutes, then drain, and discard the oil.
3. Stir-fry the ginger in the two tablespoons of oil, then add the liqueur, sugar, vinegar, soy sauces, and salt until it thickens and is like syrup. Then add the spare ribs and toss them well. Now plate them on the pre-oiled platter, and serve hot or warm, as desired, with Gingered Pickled Walnuts sprinkled over them, if desired.

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