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Shanghai-style Sweet and Sour Spare Ribs


Shanghai-style Sweet and Sour Spare Ribs
3 pounds pork spareribs, cut into two-inch lengths
6 Tablespoons Chinese black vinegar
1/2 cup sugar
1 Tablespoon dark soy sauce
1 teaspoon salt
6 to 8 cups vegetable oil for frying
2 Tablespoons toasted sesame seeds (optional)
1. In a bowl, combine vinegar, sugar, soy sauce, and salt. Set aside.
2. In a wok, heat oil over medium high heat to about 375 degrees F. Add the ribs, about one pound at a time and cook for five to eight minutes, or until browned. Drain on paper towels.
3. In another wok or skillet, heat about one tablespoon of oil, then add the vinegar mixture and cook until it becomes syrupy, about five minutes.
4. Add the ribs and stir fry to coat with sauce. Transfer ribs to a platter and let them sit for ten minutes in a warm oven. Garnish with sesame seeds then serve warm or at room temperature.

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