* Exported from MasterCook *

CRISPY SPARERIBS

Recipe By :Australian Pork Corporation adapted by Tony Blakemore The Au
Serving Size : 8 Preparation Time :4:30
Categories : 0-5G Low Carb Meat Pork Ham Bacon Ribs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 kg pork spareribs -- 1 1/2lb rindless
2 tbsp salt-reduced soy sauce
1 tbsp dry sherry
1/2 tsp grated ginger root
five spice 3/4 tsp
1/2 tsp freshly ground black pepper
2 tsp splenda
corn flour
oil -- for deep-frying
hoisin and Worcestershire sauce for dippin
dipping

Combine the soy sauce, sherry and ginger in a bowl. Chop the ribs into bite-size pieces and place in a large baking dish that will hold them in one layer. Rub the ribs with the soy mixture. Cover dish with plastic wrap and leave to marinate for 1 hour.
Combine the Chinese five spice powder, pepper and splenda in a small bowl. Rub this mixture well into the ribs. Cover dish again and allow to marinate for a further 3 hours, refrigerated.
Heat the oil to very hot then reduce the heat slightly. Dust the ribs with corn flour and deep-fry for 2-3 minutes, then reduce the heat even further and cook the ribs until crisp and well coloured. Drain on absorbent kitchen paper and serve with dips of hoisin and Worcestershire sauce.

Serves 8




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 14g Fat (74.1% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 1396 0 0 0 0 0 0 0 0 0

Carb-Lite is sponsered by CarbSmart, your Internet connection to low carb specialty foods, books, vitamins, and supplements. Please support our sponser by visitingCarbSmart