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Spareribs with Ginger


Spareribs with Ginger
3 to 4 pounds spare ribs, cut into individual one-inch pieces
2 cups vegetable oil, reserving one tablespoon to oil a serving platter
1/4 cup fresh ginger, peeled and finely chopped, or pickled ginger
½ cup Ginger liqueur
½ cup granulated sugar
½ cup red wine vinegar
2 Tablespoons soy sauce, one dark, the other 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 the same amount of time, then return them to mix with the first batch and fry them all for another two to three minutes, then drain all but two tablespoons of the oil, and discard it.
3. Stir-fry the ginger in this remaining oil, then add the liqueur, sugar, vinegar, soy sauce, and salt until it thickens and is like syrup, then add the spare ribs, toss well, and the plate them on the pre-oiled platter, and serve hot or warm, as desired, with Gingered Pickled Walnuts sprinkled over them.

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