Shanghai Spareribs

• 1 lb. pork ribs (have butcher cut ribs into 1 1/2-inch strips, then cut between ribs to make individual pieces)
• 2 1/2 Tbsp. sugar
• 2 Tbsp. red wine vinegar
• 2 Tbsp. ketchup
• 3 c. water
• 2 Tbsp. rice wine
• 2 Tbsp. soy sauce
• 3 cloves garlic, minced
• 1 tsp. pepper
• cornstarch to thicken
• 3 c. oil

1. In small bowl, combine sugar, red wine vinegar and ketchup. Set aside.
2. Heat water to boil. Add ribs and cook 25 minutes. Drain and pat dry with paper towel.
3. Marinate ribs with rice wine, soy sauce, salt, garlic and pepper.
4. Toss and stir ribs, marinating 45 minutes. Remove ribs from marinade and pat dry. Coat with cornstarch. Heat 3 cups oil and fry ribs for 3 to 4 minutes. Drain. Re-fry again for 2 minutes.
5. In skillet heat red wine vinegar mixture.
6. Add the fried ribs. Toss and stir until hot and well coated with sauce, about 2 minutes.

pork ribs, sugar, red wine vinegar, ketchup, water, rice wine, soy sauce, garlic, pepper, cornstarch, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529375 (may not work)