Tested Recipe with Slight Adjustment Adapted from K.S.Lee’s Authentic Homestyle Cuisines
600g spare ribs (cut into sections)
Adequate cooking oil for deep-frying
1 tsp Dijon mustard
½ tsp baking soda
¼ tsp ground white pepper
½ beaten egg
½ tsp salt
2 tbsp corn flour
Sauce: (mixed well)
230g homemade pineapple jam
¼ cup water
¼ tsp chicken seasoning powder
2 nos lime (juiced)
Some cilantro leaves
- Mix marinade with spare ribs and leave in the fridge overnight.
- Deep-fry marinated spare ribs until golden brown. Remove and drained.
- Heat up the sauce ingredients and bring to a boil. Add spare ribs and toss well. Dish out, garnish with cilantro leaves and serve.