Round 2 Recipe - Wonton Soup - Sticky Sweet Spareribs

Method

• Combine the meat from the sparerib, the carrot and the scallions in a small bowl.
• Make wontons by placing a tablespoon of filling in the center of each wrapper.
• Dampen the edges with water, then fold in half, point to point, and pinch together.
• Wrap the outside corners around and seal together.
• Heat the chicken broth in a medium saucepan over medium heat.
• When the broth has come to a simmer, add the wontons and the broccoli.
• Cook for 3 minutes, then ladle into serving bowls and serve hot.
• In a small bowl whisk together all the ingredients for the marinade.
• Cut the spareribs into individual ribs and put in a resealable plastic bag.
• Pour the marinade into the bag and toss to coat.
• Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
• Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent.
• Reserve the marinade.
• Bake until the ribs are tender, about 1 1/2 hours.
• In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat.
• Reduce the heat and simmer the mixture until thick, about 30 minutes.
• Set aside.
• After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes.
• Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes.
• Remove from the oven and arrange the ribs on a serving platter.
• Serve hot with Fried Noodles.
• Fried Noodles:
• Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips.
• Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels.
• Cook the white rice according to package directions.
• Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain.
• Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat.
• Toss the beef in the cornstarch and shake off excess.
• Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side.
• Remove the beef from the pan and set aside on paper towel lined plate.
• Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined.
• Add to the wok, over high heat, and cook for 2 minutes.
• Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice.
• Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes.
• Stir in the beef, then transfer to a serving platter.
• Serve immediately with the white rice.