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Chop the spare ribs into 3 inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Add the spare ribs and leave to marinate for several hours.
Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320?F in a wok or deep-fryer and deep-fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot.
The addition of lemon zest and lemonade gives spareribs a deliciously tangy, different flavor.
Serves 4. 3 carb grams per serving.
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