General Tso Boneless Ribs
- Served with vegetable fried rice with peppers and a side of orange slices.
Step 1: Ingredients
- 2 lbs Fresh (non-frozen) Boneless Pork Ribs
- 1 lb Vegetable Fried Rice
- 1 Cup Mixed Peppers (frozen or fresh)
- Tsang Brand General TSO Sauce
- 2 Eggs
- 2 Teaspoons Vegetable Oil
- 3 Oranges (one per serving)
Other kitchen necessities:
- Electric Skillet (can be substituted with another large skillet)
- Large Skillet
- Silicone Spatula
- Metal Tongs
Step 2: Vegetable Fried Rice. Part 1
You will really want to fry the Vegetable Fried Rice while simultaneously cooking the Boneless Pork Ribs. Please read this instructable in its entirety before beginning your cooking adventure.
Frying the Rice:
- Begin by adding 2 Teaspoons Vegetable oil to your Electric Skillet
- Preheat your electric skillet to 400 F
Step 3: Vegetable Fried Rice. Part 2
In the Electric Skillet;
- Add 1 lb bag of Vegetable Fried Rice
- Add 1 cup of Mixed Peppers
Step 4: Vegetable Fried Rice. Part 3
- Combine the Vegetable Fried Rice and Mixed Peppers with a Silicone Spatula
- Continue mixing and flipping the Vegetable Fried Rice to evenly cook the rice until it is no longer frozen
Step 5: Vegetable Fried Rice. Part 4
- Add 2 Eggs
Step 6: Vegetable Fried Rice. Part 5
- Mix the 2 Eggs into the Vegetable Fried Rice and Mixed Peppers
This will lead to the rice becoming temporarily sticky. Have no fear, the rice will become the correct consistency after the Eggs are cooked.
- Continue to mix in the eggs and cook thoroughly
- Lower the Electric Skillets temperature to low to keep warm until the Boneless Pork Ribs are ready to serve
Step 7: Cooking the Boneless Pork Ribs. Part 1
- Begin cooking the Boneless Pork Ribs by adding them to a large skillet and setting the stove to to just over half way
My old house and new house have the same exact electric range. But seeing where as all stoves will vary, the old house would cook this on 7, but the new house is a 5~6 and is much hotter.
Step 8: Cooking the Boneless Pork Ribs. Part 2
- Add a 1/4 cup of Tsang General Tso Sauce
- Flip the Boneless Pork Ribs ribs with a Silicone Spatula or Metal Tongs to coat them evenly with sauce
- Continue flipping the Boneless Pork Ribs every few minutes until cooked thoroughly
Typically pork is fully cooked when the external and internal color of the meat is fairly white, void of any pink hue. If in doubt cut into the core of the meat and check its color.
Step 9: Cooking the Boneless Pork Ribs. Part 3: Lightly Sear (optional)
- Lightly sear the ribs to add a small amount of char for flavor. (optional)
This is a more to flavor technique and will give the ribs a "just off the grill flavor".
Please note, if you are inexperienced in searing meat or have a sensitive smoke detector (my new house**), please be careful during this step.
If you haven't yet done so, you are going to absolutely want to turn the hood fan over the stove on. Do it, Trust me.
To sear the Boneless Pork Ribs:
- Turn the range to 7~8, depending upon the stove, where the sauce starts to quickly thicken and dry out.
- QUICKLY flip the Boneless Pork Ribs in the pan until the Tsang General Tso Sauce on the ribs starts to turn a dark brown to slightly black in color.
- When seared to your liking, remove the pan from heat and turn off the range.
** who puts a smoke detector almost right over the stove?
Step 10: Serve the General Tso Boneless Ribs With the Vegetable Fried Rice.
Serve the General Tso Boneless Ribs with the Vegetable Fried Rice and add a Orange Slices on the side.
Goes great with a 2008 Leese Fitch Pinot Noir.
**Not a wine critic or expert, don't really even drink, it was just in the house and ended up being a great combination.