INGREDIENTS

INSTRUCTIONS

Cut ribs apart; then with a cleaver, chop each, bone and all, in
1-inch sections. Combine soy sauce and sherry. Add to ribs and toss.
Let stand 1 hour, turning occasionally. Drain, discarding marinade.
Beat eggs. Dip marinated rib sections in egg; then dredge in
cornstarch to coat. Meanwhile, heat oil to smoking. Add coated ribs a
few at a time. Reduce heat slightly and deep-fry until golden. Drain
on paper toweling. Slice onion thin. Combine stock, catsup, sugar and
remaining soy sauce. Heat remaining oil. Add onion and stir-fry until
translucent. Add stock-catsup mixture and simmer 1 minute. Add ribs
and simmer, uncovered, 10 minutes more. Serve hot.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 379
Total Fat: 42.2g
Cholesterol: 184.2mg
Sodium: 740.2mg
Potassium: 527.5mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 5.5g
Protein: 27.6g