I have made these for years and years. I make them in an electric skillet instead of a wok. I have often doubled and tripled the recipe, using whatever my skillet will hold in one layer. They can be made ahead, & the recipe works with chicken wings. Very delicious and sure to disappear quickly. This recipe comes from The Wok Way.

LITTLE SPARERIBS, SHANGHAI STYLE

1 3/4 lbs spareribs (I use baby back ribs, but the recipe tells you how to have your butcher prepare regular ones, with the same result) I always rinse spareribs under running water and pat dry before continuing with the recipe and certainly would rinse ones a butcher halved)
2 Tablespoons peanut oil (or corn or canola oil)
Pinch of salt
2 Tablespoons sugar
1/4 cup dark soy sauce

Have butcher saw through the middle bank of spareribs lengthwise. Before cooking, cut into individual riblets with knife. Heat oil in Wok. Stir-fry ribs until meat color has changed from pink to gray. Add salt and sugar, stir-frying constantly. Add soy sauce and mix well. Pour enough water over ribs to barely cover. Bring to a boil and boil gently, uncovered, stirring occasionally. When liquid thickens, stir constantly until ribs are well glazed and almost no liquid is left. This takes about 1/2 hour in all. These may be prepared ahead to this point and then refrigerated or frozen. To reheat, place on baking sheets that have been sprayed with cooking spray and reheat in a preheated 400 degree F. oven for 5 to 7 minutes.

If using chicken wings instead of ribs, cut wings into sections, discarding tips. Use less water then called for, as the wings will cook faster than the ribs.