Well, I have been experimenting, and I think I came close last week. Here’s what I did:

I bought Asian-cut spareribs (breastbone removed, fat trimmed, and ribs cut into short lengths). I then put them in cold water, brought the water to a boil, and simmered for about 10 (maybe 15?) minutes, until they were perhaps 80% cooked. (They are 100% cooked if, when you insert a fork into them, the fork glides in easily.)

I removed the ribs. I then reduced and saved a small amount of the stock that remained. I chilled the reduction, and lifted off and discarded the fat that had risen to the top.

I then prepared a marinade -- essentially, minor variant of one of the marinades that Gladys suggested:

MARINADE:
4 T Stock (from above)
1/4 C Soy Sauce
3 T Honey
3 T Hoisin Sauce
2 T Asian Rice Wine Vinegar
2 T Dry Sherry
1 t Brown Sugar
1/4 t Garlic Powder
1 t Five-Spice Powder

I combined and heated the marinade ingredients until thinned enough to mix easily. I poured the marinade over the ribs, coating well, and let the ribs marinate in the refrigerator for 24 hours.

I removed the ribs, and spread them out to “dry.” When they were fairly dry, I deep-fried them (375° F, as Shirley had suggested) a few at a time for 1-to-2 minutes.

They were crispy outside and fairly tender inside -- looked and tasted reasonably close to what I had been searching for!