Lemon Spare Ribs


  • 4lb pork spare ribs, separated
  • sea salt and pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 Tbspns dark soy sauce
  • Finely grated zest and the juice of 2 Lemons
  • 2 eggs, beaten
  • all purpose flour for dusting
  • canola oil for deep frying


Chop the spare ribs into 3 inch lengths and rinse under cold water well. Place them in a strainer and let water drain; pat dry with paper towels. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, sugar, half a teaspoon salt, pepper, soy sauce, lemon zest and juice. Add the spare ribs and leave to marinate for several hours. Heat the oil to 140C, 275F in a deep-fryer . Dip the spare ribs into the beaten egg and dust with flour and deep-fry the spare ribs in batches for 3 minutes until the pork is cooked through and browned. Drain on paper towel. Serve hot. Serves 4 people.

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