Title: Small shanghai-style sweet & sour ribs
 Categories: Chinese, Meats
      Yield: 6 Servings
 
           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.