-=> Quoting Dale Shipp to Ruth Hanschka <=-

 >  DD> Dale Shipp

 >  JW> June 24

 DS> I have been sparse in my messages here, but we'll see if this one
 DS> gets to DOCs.
 
It got through but the overall volume has been way down for almost a
month. It feels like the echo is dieing. Dave posts recipes every
day but there's no real conversations going on any more.

Last of the Sask eats. I'll move on to Manitoba if anyone is at all
interested in this series.

Dry Ribs

They started in Chinese restaurants but are now found everywhere.
Pork spare ribs are sawed into three sections and the little pieces
deep fried either battered, breaded or dusted with highly seasoned
flour. Dry ribs and Caesar salad are a popular Saskatchewan food
combo.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bon Bon Pork Ribs
 Categories: Chinese, Canadian, Pork, Ribs
      Yield: 10 Servings
 
     10 lb Pork ribs
  1 1/2 tb Five-spice powder, divided
      1 tb Sugar
      1 tb Salt
      1 tb Msg
      1 c  Water
      1 tb Potato starch
    3/4 c  White breadcrumbs
 
  Deep fried pork ribs
  
  Cut short style pork ribs between bones into pieces. Mix 1
  tablespoon five-spice powder, sugar, salt, msg, water, and potato
  starch. Let stand in refrigerator for 5 hours. Add 2 eggs; mix.
  Dip in more potato starch then bread crumbs. Deep fry in older oil
  at 375 F until dark spots of blood seep out of bones or until
  golden. Dry on paper towels.
  
  Spritz with lemon juice.

  From: Food.Com
 
MMMMM


Cheers

Jim
                                                                 
... Once a mere cousin to broccoli, cauliflower has now risen to stardom

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