{"id":18512,"date":"2016-10-25T18:20:52","date_gmt":"2016-10-26T01:20:52","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=18512"},"modified":"2016-07-26T02:05:46","modified_gmt":"2016-07-26T09:05:46","slug":"crispy-filipino-fried-spareribs-with-vinegar-dipping-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=18512","title":{"rendered":"Crispy Filipino Fried Spareribs with Vinegar Dipping Sauce"},"content":{"rendered":"

\"Crispy<\/a>1\/2 cup cane or rice vinegar, plus more for serving
\n2 T. soy sauce
\n2 T. freshly minced garlic (about 6 medium cloves)
\n1 1\/2 tsp. freshly ground black pepper
\n1 tsp. oyster sauce
\n1 tsp. yellow mustard
\n1 tsp. kosher salt, plus more for seasoning
\n1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions
\n6 T. cornstarch
\nCanola or peanut oil, for deep frying<\/p>\n

\"spare\"<\/a>
\nIn a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 tsp. salt. Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hour or up to overnight, turning bag at least once during that time. Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375\u00c2\u00b0F over high heat. Working in batches, transfer 1\/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 T. cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter. Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"

1\/2 cup cane or rice vinegar, plus more for serving 2 T. soy sauce 2 T. freshly minced garlic (about 6 medium cloves) 1 1\/2 tsp. freshly ground black pepper 1 tsp. oyster sauce 1 tsp. yellow mustard 1 tsp. kosher salt, plus more for seasoning 1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions 6 T. cornstarch Canola or peanut oil, for deep frying In a small…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-18512","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18512"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18512\/revisions"}],"predecessor-version":[{"id":18646,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/18512\/revisions\/18646"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}