Small shanghai-style sweet & sour ribs

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
3 pounds Pork Spareribs *
Peanut Oil
½ cup Sugar
⅓ cup Chinese Rice Vinegar
1 teaspoon Salt
1 tablespoon Dark Soy Sauce

Directions

* Cut spareribs across bone into 1-½ inch lengths.

~------------------------------------------------------ ~------------- ~-- Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain.

Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss in the mixture until well coated. Serve warm or at room temperature.

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