Crispy Cantonesestyle Fried Ribs

Alright then, let's get cracking on this fried ribs recipe. Fancy something a bit naughty but nice? I think you'll love these!

Recipe Introduction

Quick Hook

Ever wondered if you could recreate that amazing "chippy tea" ribs experience at home? This fried ribs recipe hits that spot but takes it up a notch.

The flavour profile is seriously addictive think sweet, savoury, and outrageously crispy!

Brief Overview

This recipe takes inspiration from classic sweet and sour ribs Cantonese style , but it's a real fusion number. Though involved, it's not too tricky.

I'd say it's a medium difficulty. Budget about 3 hours 45 minutes. It makes 4 generous servings, perfect for sharing (or not!).

Main Benefits

Honestly, the best bit? Besides the taste explosion, pork ribs are a decent source of protein. I reckon these Crispy Cantonese ribs are perfect for a casual get-together with mates, maybe during the footie or even as part of your own fakeaway night.

What makes these Asian style fried ribs special is that they're twice cooked ribs braised for tenderness, then flash fried to perfection.

Ready to dive in and make some Crispy fried ribs appetizer ? Here's what you'll need:

Braising the ribs like a pro

First, you need to get the ribs super tender. So, we need the following:

• 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

Now the marinade

We'll then infuse the ribs with some deep flavour. For this, you need:

• 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)

To get that crispy goodness

Finally, the flash fried ribs need some oil. So we need:

• 2 cups (480ml) Vegetable Oil (or peanut oil)
• 2 tbsp Cornstarch (Cornflour) For dusting
• Optional Garnish: Chopped scallions (spring onions), sesame seeds

Alright, let's talk fried ribs . Not just any ribs, but insanely delicious Cantonese fried ribs . This recipe is a game changer, trust me.

Forget your average BBQ, we're going full-on Asian style fried ribs here, with a crispy fried ribs appetizer vibe that's just begging to be shared.

Let's dive into the good stuff, shall we?

Ingredients & Equipment

Okay, first things first. Let's gather our bits and bobs. Don't worry, you probably have most of this stuff already.

Main Ingredients

• Pork Spareribs: 2 lbs (900g) , cut into individual ribs. Look for well marbled ribs. That means more flavor!
• Water: 6 cups (1.4 L) – for braising magic.
• Soy Sauce: 1/4 cup (60ml) , low sodium is best.
• Shaoxing Rice Wine: 1/4 cup (60ml) (or dry sherry, if you're in a pinch).
• Honey: 2 tbsp (30ml) .
• Ginger: 2 slices (about 1/4 inch thick), smashed.
• Garlic: 2 cloves , smashed.
• Star Anise: 1 .

These go into the braising liquid. I once forgot the star anise and honestly, it was just… lacking. Don't skip it!

• Soy Sauce: 2 tbsp (30ml) , low sodium.

• Hoisin Sauce: 2 tbsp (30ml) .

• Honey: 1 tbsp (15ml) .

• Cornstarch (Cornflour): 1 tbsp (15ml) .

• Five Spice Powder: 1 tsp (5ml) .

• Ground White Pepper: 1/2 tsp (2.5ml) .

• Red Pepper Flakes: 1/4 tsp (1.25ml) (optional, if you like a kick). This will be the marinade for the Sweet and sour ribs Cantonese style.

• Vegetable Oil: 2 cups (480ml) (or peanut oil, for that extra something).

• Cornstarch (Cornflour): 2 tbsp – for dusting those twice cooked ribs .

• Optional: Chopped scallions (spring onions), sesame seeds.

Seasoning Notes

Five spice powder is essential for that Cantonese flavour. If you can't find it, try a mix of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.

Hoisin sauce adds sweetness and umami. If you don't have it, mix soy sauce with a bit of peanut butter and honey.

The magic touch to our recipe for fried ribs

Equipment Needed

• Large Pot or Dutch Oven for braising.
• Tongs your best friend.
• Shallow Dish or Tray for marinating.
• Deep Fryer or Large, Heavy Bottomed Pot for frying.
• Spider or Slotted Spoon for rescuing those crispy beauties.
• Meat Thermometer – optional , but handy!

Don't have a deep fryer? No worries! A big, heavy pot will do just fine. Just be careful with the hot oil!

Alright then, let's get cracking on these crispy fried ribs . I'm talking about bringing a bit of that cheeky "chippy tea" vibe to something a bit more… refined.

We're ditching the slow and-low BBQ and going for quick, crispy, and utterly moreish!

Crispy Cantonese Style Fried Ribs : A Right Proper Treat

These ain't your average barbecue ribs, love! I mean it. Taking inspiration from classic Cantonese sweet and sour ribs , we're twice cooking pork ribs until they're fall off-the-bone tender.

Then, we're coating them in a flavourful marinade and flash frying them to golden perfection. Honestly, the result is a delightful explosion of sweet, savory, and umami flavours.

Perfect for a sharing platter or a satisfying main course.

Prep Steps

Essential mise en place means having everything ready. Chop your ginger, smash your garlic, measure out your sauces. It's like prepping for a good night out you wouldn't leave the house without your lippy, would you? For me mise en place is everything ready for quick cooking.

You know?

Time saving organization tips : Get the braising liquid ingredients together first. Then, prep the marinade while the ribs are braising. It's like multi tasking, but for food.

step-by-step Process

1. Braise those bad boys. In a large pot, ribs go in with all braising liquid ingredients. Bring it to a boil, then reduce heat to a simmer. Cover and cook for 2 hours , or until ribs are very tender.
2. Cool it, man. Remove ribs from the braising liquid. Let cool slightly, then transfer to a shallow dish. Don't chuck that liquid away, its full of tasty flavor.
3. Mix the magic. In a small bowl, whisk together all marinade ingredients.
4. Slather it on! Pour the marinade over the ribs, making sure they are evenly coated. Cover and marinate in the refrigerator for at least 1 hour .
5. Get hot, hot, hot! Heat vegetable oil in a deep fryer or large pot to 350° F ( 175° C) .
6. Dust 'em up. Dredge each rib in cornstarch, shaking off excess.
7. Fry, fry, fry! 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.

Pro Tips

Double Fry for Extra Crispiness: For even crispier ribs, fry them once, let them cool slightly, and then fry them again for a minute or two just before serving.

You will have Crispy Cantonese ribs .

Common mistakes to avoid : Overcrowding the fryer. You need space for the ribs to get crispy! If you want tasty fried ribs, you need space.

These Chinese spareribs are the bee's knees, I tell you! So get in the kitchen, give them a go, and let me know what you think.

Recipe Notes: Your Fried Ribs Adventure Starts Here!

Right then, you're about to embark on a proper culinary adventure with these Crispy Cantonese ribs . Honestly, even if things go a bit sideways (it happens to the best of us!), you'll still end up with something delicious.

Serving Suggestions: Level Up Your Chippy Tea Ribs

Alright, let's talk presentation. Forget fancy plates! Pile those fried ribs high on a wooden board. Sprinkle with loads of spring onions.

And if you're feeling extra, chuck on some sesame seeds. Think casual, think delicious. For sides, steamed rice is a classic.

An Asian slaw cuts through the richness perfectly. Sweet chili sauce? Bang on! It adds a bit of zing. It also works well with some Asian greens like Bok choy or Gai lan.

Storage Tips: Keep Those Fried Pork Ribs Recipe Scrumptious

Got leftovers of those yummy twice cooked ribs ? Lucky you! Pop 'em in the fridge within two hours of cooking, yeah? Keep them in an airtight container.

They'll be grand for up to 3 days . Freezing isn't ideal. Honestly, they lose a bit of that flash fried ribs magic.

But if you must, wrap them tightly in cling film. Then, put them in a freezer bag. Use within 1 month .

Reheat in the oven at 350° F ( 175° C) until piping hot. Or, give them a quick flash fry to crisp them up again.

Variations: Get Creative With Your Asian Style Fried Ribs

Fancy a bit of a kick? Throw in extra red pepper flakes in the marinade. Love garlic? A honey garlic glaze after frying is amazing.

For a gluten-free version, use gluten-free soy sauce and cornstarch. For a great shaoxing rice wine substitute, use dry sherry or mirin.

Can't find hoisin? Mix soy sauce, peanut butter, and a drizzle of honey. Boom!

Nutrition Basics: Fueling Your Cantonese Fried Ribs Recipe Cravings

Each serving clocks in around 650 calories. You get 40g of protein, 45g of fat, and 20g of carbs. The sodium's about 800mg.

Remember, this is just an estimate, yeah? But, you get a good balance. Protein for strength, energy from carbs, and healthy fats for flavor.

What's not to love?

Listen, making sweet and sour ribs Cantonese style isn't a chore, it's a laugh. Don't be afraid to chuck things around a bit and have a go.

You'll get there, and when you do, those crispy fried ribs appetizer will be absolutely wicked. You got this!