Sticky Spareribs with Asparagus | Living By Design
Source: Powerhouse Productions / CLEO TV
Ingredients
- 2 quarts vegetable oil
- 2 racks pork baby backs, cut into individual ribs
- 3 tablespoons Kosher salt
- 2 tablespoons granulated garlic powder
- 2 tablespoons granulated onion powder
- 1 tablespoon fresh ground black pepper
- 3 cups store-bought General Tso’s sauce
- 5-6 cloves of garlic, smashed and rough chopped
- 2 tablespoons sesame oil
- 1 bunch of asparagus, washed and woody ends trimmed 1⁄2 cup soy sauce
- 1⁄4 cup rice wine vinegar
Instructions
- Preheat the oven to 275 degrees Fahrenheit.
- Place a large Dutch oven over medium heat and add the oil. Heat up the oil until it reaches 3a temperature of 360 degrees Fahrenheit.
- In a large bowl, place half of the ribs and season with half of the salt, half of the garlic powder, half of the onion powder and half of the black pepper. Toss well to coat the ribs. Set the ribs aside on a rimmed sheet pan and use the same bowl to season the remaining ribs with the remaining salt, garlic, onion and black pepper.
- Place a quarter of the ribs in the hot oil and cook, until golden brown, about 3-4 minutes. Remove from the heat and drain on a paper lined sheet tray. Continue to fry the ribs in batches and then drain on the sheet tray.
- Once the ribs are fried and crispy, toss the ribs, about 6-8 at a time in about 3⁄4 of a cup of the General Tso’s sauce. Toss well to coat and place on a parchment paper lined sheet pan into the oven for 10-15 minutes. Remove the ribs from the oven and serve with the asparagus.
- Set a large cast-iron pan over medium heat and add the sesame oil to the pan. Once the oil is hot, add the garlic to the pan and sauté, stirring until the garlic begins to caramelize, about 1 minute. Add the trimmed asparagus to the pan as well as the soy sauce and rice wine vinegar. Reduce the heat to medium low and continue to cook the asparagus until most of the liquid has reduced and the asparagus are tender, about 4-5 minutes.
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