Deep Fried Spare Ribs (Sweet N Sour version)

Oily oily time! Fat fat time! And its a hit with the kids. The marinate that I use is rather standard for my meat dishes, depending on the target audience yeah?A great marinade makes good any meats, as I always say. Marinate for at least 2 hours and the longer you marinate, the better the result. Oh, always take a whiff at the marinate sauce. That way you can tell how your meat is going to come out, salty or sweet or peppery. The greatest skill anyone can have at cooking is an ultra sensitive nose to "taste" uncooked food.

Marinate:
Oyster sauce (3 spoons)
Light soya sauce (1 spoon)
Honey (1 spoon)
Shaoxing Wine/White wine (2 spoons)
Pepper (lots of it)

Make more marinate than needed using the above proportions. That way your meats are very well marinated.

Meat: Pork prime spare ribs

Now magical moment... Coating the marinated spare ribs with frying flour. Don't use tempura flour, it will spoil the moment. Don't use self-raising either. Go with cornstarch for a crunchy feel.

Pour flour into a deep bowl. Hunt for a plate big enough to cover bowl. Dunk your spare ribs into the bowl (without marinate!) Cover bowl with plate and give it a good shake - up down left right and centre! Let it settle for a bit.

Heat the oil in your wok. Make sure you put enough oil to fry. Fry till the pork ribs are done. Take it out. Place on paper towels to soak up the oil before placing it on your serving dish.

For sweet and sour version, here's the sauce.

Sauce ingredients:
Oyster Sauce
Tomato Sauce
Garlic (minced)

Fry minced garlic with olive oil. Pour oyster sauce and tomato sauce into wok. Proportion works in a 1:1 for the 2 sauces. Or if you prefer it more salty or sour.

Personally, I use the sweet and sour sauce as a dip. That way the pork ribs remain crispy too.