Fried Spareribs in Guinness Stout


500g spareribs, chopped into 3-4cm lengths


1 cube preserved beancurd (lam yee)
1 tbsp light soy sauce
2 tbsp sugar
1 tbsp fresh ginger juice
1/2 tsp meat tenderiser
3-4 tbsp Guinness stout
1 Tbsp plain flour
2 Tbsp cornflour

[Sauce ingredients]

1 tsp sugar
1 1/2 tbsp apricot jam
Salt to taste
1 tbsp lemon juice
6-7 tbsp Guinness stout
1 tsp sesame oil


Blanch spareribs in boiling water, then drain well and season in marinade for several hours. Heat oil in a wok and deep-fry the marinated spareribs until golden brown. Remove and drain oil.

Heat wok with a little oil and pour in sauce ingredients. Bring to a boil. Add in the prepared spareribs and simmer until liquid reduces to a thick gravy or is almost dry. Remove and serve immediately.

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