INGREDIENTS:
- 2 lbs (1 Kg) beef spareribs
- 1 whole garlic, crushed
- 2 pcs bay leaves
- 1/2 c soy sauce
- 1/2 c palm vinegar (sukang paombong)
- 1 tbsp sugar
- 1 tsp peppercorns
- 3 cups water
- Cooking oil (enough for deep frying)
Vinegar Dip:
- 1 cup vinegar
- 1 chopped green onions
- 1/2 tsp olive oil
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tbsp sugar
- Ground black pepper, to taste
INSTRUCTIONS:
- In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
- Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
- Drain and let it cool. Pat dry with paper towels.
- Cool in the refrigerator for 3-4 hours.
- Heat oil in a deep frying pan. Deep fry ribs until crispy.
- Place in a plate lined with paper towel to absorb excess oil.
- Prepare dip by mixing all ingredients
- Serve with vinegar dip.
Source: Foodipino
Share It To Your Friends!
Loading...
