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.