Small Shanghai-style Sweet & Sour Ribs

---------- Recipe via Meal-Master (tm) v8.02

Title: SMALL SHANGHAI-STYLE SWEET & SOUR RIBS
Categories: Chinese, Meats
Yield: 6 servings

Stephen Ceideburg
3 lb Pork Spareribs *
Peanut Oil
1/2 c Sugar
1/3 c Chinese Rice Vinegar
1 ts Salt
1 tb Dark Soy Sauce

* Cut spareribs across bone into 1-1/2 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.

-----