Shirley-

I tried your recipe, and I think I screwed it up (hard to do, but I managed!).

The deep frying indeed creates the “crustiness” I was looking for...but I know that I cooked the ribs much too long -- I usually boil my ribs first, so I was concerned that they would not be done, so I left them in the fryer too long. Also, I think they came out too salty (perhaps I should have omitted the salt?).

I am really not much beyond the novice stage when it comes to cooking, so it seems that only once in a while I manage to do things right -- but not this time! :-(

-Martin