Ingredients:

  • 2 lbs (900g) Pork Spareribs, cut into individual ribs
  • 6 cups (1.4 L) Water
  • 1/4 cup (60ml) Soy Sauce, low sodium
  • 1/4 cup (60ml) Shaoxing Rice Wine (or dry sherry as a substitute)
  • 2 tbsp (30ml) Honey
  • 2 slices (1/4 inch thick) Ginger, smashed
  • 2 cloves Garlic, smashed
  • 1 Star Anise
  • 2 tbsp (30ml) Soy Sauce, low sodium
  • 2 tbsp (30ml) Hoisin Sauce
  • 1 tbsp (15ml) Honey
  • 1 tbsp (15ml) Cornstarch (Cornflour)
  • 1 tsp (5ml) Five Spice Powder
  • 1/2 tsp (2.5ml) Ground White Pepper
  • 1/4 tsp (1.25ml) Red Pepper Flakes (optional, for heat)
  • 2 cups (480ml) Vegetable Oil (or peanut oil)
  • 2 tbsp Cornstarch (Cornflour) For dusting
  • Chopped scallions (spring onions), sesame seeds (Optional Garnish)

Instructions:

  1. In a large pot, combine ribs with all braising liquid ingredients. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until ribs are very tender.
  2. Remove ribs from the braising liquid (reserve liquid for another use, if desired). Let cool slightly, then transfer to a shallow dish.
  3. In a small bowl, whisk together all marinade ingredients.
  4. Pour the marinade over the ribs, ensuring they are evenly coated. Cover and marinate in the refrigerator for at least 1 hour.
  5. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  6. Dredge each rib in cornstarch, shaking off excess.
  7. Carefully add the ribs to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and crispy.
  8. Remove ribs from the oil using a spider or slotted spoon and drain on a wire rack lined with paper towels. Garnish with chopped scallions and sesame seeds, if desired. Serve immediately.