November 2015
Guest Recipe
Sweet & Sour Spare Ribs
From: Arlene Sammy
West Orange, NJ
I have 3 boys and they love to eat. I have inherited the gift of cooking for them that I learned from my mom, Anne. We all share this meal on special occasions, like when family come in from afar, including Canada. I came from Trinidad and Tobago, and when family visitedshe would make up some great meals for these feasts. Needless to say we all enjoy it. It is still one of my favs.
2 lbs. spare ribs, cut in 1-inch lengths (Ribs may be substituted with boneless chicken breasts)
1 Tbs dark soy sauce
3 cloves garlic, minced
1 tsp salt
2 dashes sesame oil
2 Tbs light soy sauce
1 Tbs rum
1 tsp five spice powder
1 tsp sugar
Batter:
3/4 cup flour
1 tsp baking powder
1 egg beaten
Pinch of salt
1 cup water
Sauce:
3 Tbs sugar
2 Tbs tomato paste
2 Tbs vinegar
1 cup water
1 Tbs Worcestershire sauce
3 dashes sesame oil
2 salt and vetsin (MSG)
2 tsp cornstarch
Season ribs with light soy sauce, dark soy sauce, salt, sesame oil, sugar, rum, five spice powder and garlic for 2 hours.
Coat ribs with egg batter; deep fry.
Remove and drain on paper towels.
Heat pot, bring sauce ingredients to boil, return spare ribs to pot, mix well and serve.