Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce Recipe

• 1/2 cup cane or rice vinegar, plus more for serving
• 2 tablespoons soy sauce
• 2 tablespoons freshly minced garlic (about 6 medium cloves)
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon oyster sauce
• 1 teaspoon yellow mustard
• 1 teaspoon 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 (see note)
• 6 tablespoons cornstarch
• Canola or peanut oil, for deep frying

1. In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.
2. 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.
3. Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375u0b0F 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 tablespoons cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter.
4. 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.

cane, soy sauce, garlic, freshly ground black pepper, oyster sauce, yellow mustard, kosher salt, pork spareribs, cornstarch, peanut oil

Taken from www.seriouseats.com/recipes/2014/10/filipino-deep-fried-pork-spareribs-recipe.html (may not work)