MAma’s Garlicky & Tangy Spare Rib Tips

Any comfort food and a favorite food list includes a dish from a mama. This is true for almost everyone. Why? Cause there is just something so warming about mom’s food, it’s made with love. This recipe is one of my faves and everyone else in my family. When we have our Sunday dinners, this dish always makes an appearance. It has all the flavors and textures you can possibly want. Juicy little fried rib tips nuggets tossed in sweet, savory, tangy, garlicky sauce while it sits on a bed of crunchy taro cubes. What’s not to love? Give this a try and I promise you will make this part of your comfort food list too. Welcome to our family!

 
 
 

MAma’s Garlicky & Tangy Spare Rib Tips

Prep time: 45 minutes | Total time: 30 minutes

Serves: 4

Ingredients:

2 1/2 pounds of pork spare rib tips*

2 teaspoons cornstarch

1/4 cup soy sauce, divided

6 tablespoons of sugar, divided

1/2 pound of taro**, small dice, about 4 cups

Vegetable or canola oil, for frying

2 scallions, whites chopped, and greens sliced

1 small shallot, chopped

4 medium cloves garlic, chopped

1/3 cup white distilled vinegar

Steamed white rice ,for serving

Special equipment:

Spider or slotted spoon

Instructions:

  1. In a large bowl, add spare rib tips, cornstarch, 1 tablespoon soy sauce and 1 tablespoon of sugar and toss until well combined. Set aside and allow it to marinate for 20 minutes.

  2. Meanwhile, fill a large saucepan or Dutch oven half way with canola oil to 350 degrees F over medium high heat. Fry half the taro cubes until golden brown and they are floating, about 5 minutes. Remove with a slotted spoon or spider and drain on a paper towel lined plate. Repeat with the remaining batch.

  3. Whisk together the scallion whites, shallot, garlic, distilled vinegar, remaining soy sauce and sugar in a large bowl until sugar has dissolved.

  4. Turn the heat to high and heat the oil to 375 degrees F. Carefully fry half the spare rib tips until deep golden brown and cooked through, about 5 minutes. Remove with spider or slotted spoon, allowing the excess oil to drain. Add directly to the bowl with the tangy soy and vinegar sauce. Repeat with the remaining batch.

  5. Toss the spare rib tips in the sauce until each piece is well coated.

  6. Place the fried taro cubes on a serving platter in an even layer. Top with the saucy spare rib tips and pour any extra sauce directly on top. Spooning any extra shallot and garlic left in the bowl directly on top of the spare ribs tips.

  7. Garnish with sliced scallion greens and serve with steamed white rice.

Cook’s Note

What is a spider? I’m not talking about the insect but rather a kitchen tool. A spider is a type of kitchen tool from East Asian cuisine in the form of a wide shallow wire-mesh basket with a long handle. It is most commonly used for removing hot food when frying. The wire mesh allow oil to drain while holding the food securely. It’s called a spider because of the wire pattern, which looks like a spider's web.

Spare Rib Tips*

Spare rib tips are usually located in butcher section of Asian supermarkets. They are also known as 金沙骨. However, if you are unable to find them as is, you can simply use baby back ribs or spare ribs. You will need to ask your butcher to help you cut them up. Ask the butcher to cut them small, 1 – 1 ½ inch strips. Then cut the chains of ribs into individual pieces. If you are doing this at home, place the strips, bone side up so you can see the bones and cut in between.

Taro** (Pictured above.)

The taro has two parts, the root and the leaves, both are edible. The root has a light purple color and common preparations include roasted, baked or boiled. The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor.