Recipe - Small Shanghai-Style Sweet And Sour Ribs

Stephen Ceideburg
3 pound Pork Spareribs *
Peanut Oil
One half cup Sugar
1/3 cup Chinese Rice Vinegar
1 teaspoon Salt
1 tablespoon Dark Soy Sauce

* Cut spareribs across bone into 1One half inch lengths.
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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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini