Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6971708 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Spareribs and Caramelized Ginger

Beef

Spareribs and Caramelized Ginger
Ingredients:
3 to four pounds spare ribs, chopped in 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
3 leeks, washed well, and thinly angle sliced
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

Preparation:
1. Blanch the spare ribs for two minutes in boiling water, then quickly rinse them in cool water.
2. Heat the oil in a soup pot and deep-fry half the spare ribs until crisp, about four minutes, then drain them on paper towels and fry the second batch of ribs for the same amount of time. Then drain them the same way, reserving the oil.
3. Rinse the pot, add two tablespoons of the oil to it, an add all the ribs and stir-fry them for three minutes, then add the ginger and the leeks, and stir- fry this for two minutes before adding the liqueur, sugar, vinegar, soy sauce, and salt.
4. Stir over a hot burner until the sauce thickens and is like syrup, then put this in a pre-heated bowl and serve promptly.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720