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Chinese Spare Ribs in Szechuan Sauce
By admin | December 5, 2009
For this Chinese Spare Ribs in Szechuan Sauce recipe, the Spare Ribs should be cut into 2.5cm/1″ pieces. I have given 2 cooking methods for Chinese Spare Ribs in Szechuan Sauce, and which method you use really depends on the type of spare ribs. If your ribs are thick and meaty then use the Oven method but if the ribs are not so meaty, as in many Chinese Spare Rib dishes, then the frying method is ideal.
Ingredients for Chinese Spare Ribs in Szechuan Sauce
750 gm Spare Ribs cut into 2.5cm/1″ pieces
Vegetable Oil for deep frying (Method 1)
1 Tbsp Vegetable Oil (Method 2)
1 Cup Szechuan Sauce
1 Tbsp Water
Method 1 (Frying)
1. Put the vegetable oil into a wok or large pan and place over a medium heat. When the oil is hot, add the spare ribs and fry for about 5 minutes or until the spare ribs are cooked and nicely browned.
2. Pour off all but 1 Tbsp of the oil. Add the Szechuan Sauce and mix well so all the ribs are coated with the sauce. If dry add 1 Tbsp water. Continue cooking for 2 minutes.
3. Remove from the heat and serve.
Method 2 (Oven)
1. Pre heat oven to 180 Deg. Celsius (Temperature Converter)
2. Wrap the spare ribs together in foil and place in the oven. Cook for about 1 hour.
3. Remove the spare ribs from the oven and set aside.
4. Using a wok or large pan, add 1 Tbsp Vegetable oil and place over a medium heat. When the oil is hot, remove spare ribs from the foil and add to the wok. Fry for 2 minutes or until nicely browned.
5. Add the Szechuan Sauce and mix well so all the ribs are coated with the sauce. If dry add 1 Tbsp water. Continue cooking for 2 minutes.
6. Remove from the heat and serve
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