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.

Submitted by: CM