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.