Name: Small Shanghai-Style Sweet and Sour Ribs
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Meats	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

* Cut spareribs across bone into 1-1/2 inch lengths.
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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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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