Xiao Jianming's Spareribs with Chiles Recipe

Name: Xiao Jianming's Spareribs with Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup potato starch or cornstarch mixed with 1/2 cup water; 1 teaspoon salt; 2 lb pork spareribs, cut crosswise into 2-inch pieces by butcher; 6 cups plus 2 tablespoons peanut oil; 1 teaspoon dried hot red pepper flakes, coarsely ground in a spice grinder; 1/2 tablespoon Chinese chile bean sauce or paste; 3 dried Facing Heaven chiles (1-inch bell-shaped hot red chiles) or 3 (2-inch-long) dried hot red chiles; 2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 2 teaspoons sesame seeds; 1 teaspoon sugar; 2 teaspoons Asian sesame oil*; 1 teaspoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee); Special equipment: a deep-fat thermometer

Servings: persons

1/4 cup potato starch or cornstarch mixed with 1/2 cup water
1 teaspoon salt
2 lb pork spareribs, cut crosswise into 2-inch pieces by butcher
6 cups plus 2 tablespoons peanut oil
1 teaspoon dried hot red pepper flakes, coarsely ground in a spice grinder
1/2 tablespoon Chinese chile bean sauce or paste
3 dried Facing Heaven chiles (1-inch bell-shaped hot red chiles) or 3 (2-inch-long) dried hot red chiles
2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 teaspoons sesame seeds
1 teaspoon sugar
2 teaspoons Asian sesame oil*
1 teaspoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee)
Special equipment: a deep-fat thermometer

1
Whisk together potato starch mixture and salt in a large bowl, then add ribs and toss to coat.
2
Heat 6 cups peanut oil in a wok or 5-quart heavy saucepan over moderately high heat until it registers 280F on thermometer.
3
Transfer ribs to wok with a slotted spoon and fry until just beginning to color but not yet pale golden, about 5 minutes.
4
Transfer to paper towels to drain.
5
Heat same oil to 380F and fry ribs again, until dark brown and crisp, about 5 minutes more, then transfer to clean paper towels to drain.
6
Transfer hot oil to a large saucepan to cool before discarding.
7
Add remaining 2 tablespoons peanut oil, red pepper flakes, and chile bean sauce to cold, cleaned wok, then stir-fry over high heat until fragrant, 2 to 2 1/2 minutes.
8
Add ribs, whole chiles, wine, sesame seeds, and sugar, and continue stir-frying until chiles are fragrant, about 1 minute.
9
Transfer ribs to a bowl and toss with sesame and chile oils.
10
*We prefer Eden brand sesame oil (available at natural foods stores), which is nutty and well balanced, as well as China Bowl, a supermarket brand, which is a little milder.

2682

kcal

Calories

213

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup potato starch or cornstarch mixed with 1/2 cup water, 1 teaspoon salt, 2 lb pork spareribs, cut crosswise into 2-inch pieces by butcher, 6 cups plus 2 tablespoons peanut oil, and more.

Yes, Xiao Jianming's Spareribs with Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Xiao Jianming's Spareribs with Chiles

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