2 lbs pork spare ribs 6 cups peanut or vegetable oil 3 tablespoons cornstarch 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon soy sauce 2 tablespoons dry sherry wine 3 cloves garlic, mashed 1 teaspoon chili sauce 3 tablespoons ketchup 3 tablespoons sugar 1 teaspoon sesame oil

These are the ribs once served in York Wong Restaurant, New Bedford, Massachusetts.

Slice spare ribs into 1 inch pieces. Place in a non-metallic bowl or Ziploc bag and combine well with salt, pepper, soy sauce, sherry and mashed garlic. (Mash the garlic using the side of a heavy knife and a few sprinkles of coarse salt).

Place in refrigerator and allow to marinate for 1-2 hours. Remove from refrigerator and stir in the cornstarch.

Heat oil to medium high (about 355F) and deep fry ribs for about 5 minutes. Drain and reheat oil. Refry ribs for one more minute.

Combine well the chili sauce, ketchup, sugar and sesame oil in a skillet or wok over low heat. Add the cooked spare ribs. Stir in one teaspoon of hot oil.

Serves 4.

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