Hey, Gladys-

Thank you for your continued help! You are extremely generous!!

I am convinced that the ribs I’ve had in Chinese reataurants have *not* been made with a batter. And I am also convinced that Martin likes to pre/par-boil them first -- any time I have made them *without* pre/par-boiling them, they have come out much too greasy and greasy tasting. I don’t know how the Chinese restaurants cook their ribs in such a way that they are not too greasy and yet crispy and flavorful.

Well, I am trying an experiment. Yesterday, I boiled some ribs. I then prepared a sauce (similar to one of the recipes that you provided the other day). Right now, the ribs are “marinating” in that sauce. I’ll leave them ”marinate“ in the refrigerator for a few years (LOL!), and then attempt to deep-fry them. So, if you hear a news report on radio/TV about a man from Virginia perishing in a fire of bursting spareribs and hot oil, then you’ll know who it is!! ;-)

-Martin