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Small Shanghai-style Sweet and Sour Ribs

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.





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