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Pecking Pork Baby Ribs

1)Toss the ribs with the cooking or rice wine, 1 tsp sugar, 3/4 tsp salt, 1/4 tsp ground white pepper, baking soda and one egg. Marinate for 1 hour.
2)While the pork is marinating, prepare a small pot with oil and have it ready to fry the ribs. Once the ribs are marinated, sprinkle the cornstarch over the ribs to evenly coat them. I used a bag or a big bowl to toss the ribs with the cornstarch and get an even coating.
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Ingredients
  

  • 2 pounds farmers choice spare ribs, separated
  • 1 1/2 tablespoons cooking or rice wine
  • 1 teaspoon baking soda
  • 1 teaspoon sugar, plus 1/2 teaspoon (divided)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white (or black) pepper
  • 1 egg
  • 1 1/2 tablespoons cornstarch
  • 5 cloves garlic, chopped
  • 1 onion cubed
  • 2 tomatoes cubed
  • 2 spring onions sliced
  • 1/4 cup ketchup
  • 2 teaspoons light soy sauce
  • A few drops of sesame oil

Notes

Directions:
  1. Toss the ribs with the cooking or rice wine, 1 tsp sugar, 3/4 tsp salt, 1/4 tsp ground white pepper, baking soda and one egg. Marinate for 1 hour.
  2. While the pork is marinating, prepare a small pot with oil and have it ready to fry the ribs. Once the ribs are marinated, sprinkle the cornstarch over the ribs to evenly coat them. I used a bag or a big bowl to toss the ribs with the cornstarch and get an even coating.
  3. The oil should be at least good enough for deep frying, the ribs should be submerged under the oil when frying. Using a smaller pot requires less oil, and you’ll have to fry the ribs in a few batches.
  4. Heat the oil over medium heat. It’s ready when you stick a dry mwiko in it and small bubbles form around the tip of the mwiko. Slowly lower the ribs into the oil, making sure to leave some space between each rib so that they fry evenly. After 6 to 7 minutes, when the ribs start to turn lightly brown, turn up the heat to high for about a minute or two, so the ribs can really take on that nice golden color.
  5. Use a large slotted spoon to scoop the ribs out and drain on a plate lined with a paper towel. Repeat in batches until all the ribs are fried. Cut open one piece to make sure the ribs are cooked through.
  6. In a wok over low heat, add 2 tbsp of the frying oil and the onions, tomatoes, garlic and spring onions and allow cooking. Cook for about a minute, and then add the ketchup. Cook for another couple of minutes, taking care to avoid burning the sauce. Now add 1/2 cup water, 2 tsp light soy sauce, and 1/2 tsp sugar (or more if you prefer your dish to be sweeter).
  7. Turn up the heat to medium, and bring the sauce to a simmer. Add the ribs, and turn the heat back down to medium low, coating the Peking ribs in the sauce.
  8. Drizzle with a few drops of sesame oil and stir for another minute. Serve!