Sweet and Sour Spareribs

Ingredients:

1 1/2 lb. (750g) spareribs
1 tbsp soy sauce
1 tsp. rice wine
1 tbsp rice vinegar
1/4 tsp. salt , or to taste
2 tbsp sugar
2 tsp. flour
2 cups (500ml) vegetable oil
3 tsp. dry cornstarch (cornflour)

Directions:

Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm
by 20mm) .
Mix with the rice wine and salt. Mix the cornstarch with 1 tbsp water
to make a
gabber, and pour over the ribs. Stir to coat well.

Mix together the soy sauce, rice vinegar, sugar , flour and 4 oz (120
ml) of water
to make a sauce. Set aside.

Heat the oil in a wok over medium heat to about 230oF (110oc), or
until small
bubbles appear around a piece of scallion green or ginger tossed into
the oil. Add
the spareribs and deep-fry until crisp, stirring to keep them from
sticking together.
Remove and drain well.

Reheat the oil to 375oF (190oC), or until a piece of scallion green or
ginger sizzles
noisily and quickly turns brown. Deep-fry the spareribs until brown
golden. Remove
and drain. Pour the oil out of the wok. Stir the sauce to blend and
pour it into the
wok, cook, stirring, until thickened. Add the spareribs and stir until
they covered
with sauce. Remove and serve.