Recipes for Chinese Spareribs, 1966

Vintage representational image of Chinese Sweet and Sour spareribs

From China Reconstructs, People's Republic of China, 1966.

Recipes for Spareribs

SPARERIBS are a perennial Chinese favourite. Here is a basic recipe for deep-fried spareribs which can be served in two different styles, either with sweet-and-sour sauce. or with a salt-and-pepper dip.

Deep-fried Spareribs

3 lb. spareribs

1 teaspoon soya sauce

1/2 tablespoon rice wine (or sherry)

1/2 teaspoon salt

5 tablespoons cornflour (corn-starch)

1 lb. peanut oil for deep frying

Wash spareribs. Separate them and chop them into 3 cm. lengths. With a little water, mix soya sauce, rice wine. salt and cornflour into a paste. If you intend to serve these sweet-and-sour style, add 1 tablespoon minced fresh ginger or powdered ginger to taste. Add this paste to the ribs and mix until they are thoroughly covered. Heat oil until it bubbles and deep-fry spareribs over a medium fire until brown. Remove from oil when the meat begins to separate from the bone.

Sauce for Sweet-Sour Style

4 1/2 tablespoons sugar

4 tablespoons vinegar

1 tablespoon cornflour

1 1/2 tablespoons soya sauce

2 tablespoons water

Mix these ingredients together. Heat 3 tablespoons oil in a heavy skillet and add the sauce. Cook until it thickens. Add spareribs, stir until they are thoroughly coated with sauce and serve.

Pepper-and-Salt Dip

4 tablespoons Chinese red pepper seeds

2 teaspoons salt

In a heavy, dry pan, heat salt and pepper until the latter turns brown. Crush pepper with a rolling pin, and place pepper-and-salt mixture in a dish on the table. The deep-fried spareribs prepared by the above recipe are picked up one by one with chopsticks and dipped into this mixture before being eaten. You may substitute other types of pepper, but remember that Chinese red pepper is not as hot as some other kinds, so alter the ingredients accordingly.