Recipe(tried): Ching Du Pork Ribs (in Peking Sauce)

I think I will post my dinner recipes along with my post next time (if I have the time). Here you go, Julie. It's rather easy to do compared to the tofu.

Ching Du Pork Back Ribs

1lb pork back ribs (Ask your butcher cut it into equal bite size or cut it yourself)

Marinate the ribs in:
3/4 t. each: salt & sugar
1/2 T. each: Chinese cooking wine/sherry & minced garlic

Leave the ribs in the fridge for 3 hours or overnight for best result.

Before deep-frying, mix in 1 1/2 T tapioca flour/cornstarch in the ribs. Mix well.

Deep-fry the ribs over MEDIUM heat in batches (if your frying pot isn't very big) for about 4 minutes or until booked. (Do not over cook here.)Remove and drain. Continue to finish all ribs. (The ribs will appear light golden.)

Reheat the heat to HIGH and put the ribs back in the oil to fry for another 1 minute. This will make the ribs GOLDEN BROWN. Remove and drain well.

For Sauce, mix well:
2 T worcestershire sauce
3 T. ketchup (Don't use tomato sauce.)
1 1/2 T. sugar
4 T. water
dash of light sesame oil

Heat a large pan or wok until it smokes. Put in all drained ribs, then pour in the sauce mix right away. Quickly stir everything together. Then it's ready to serve. (Notice that you don't need anymore cooking oil because the ribs are cooked.)

**If you find the sauce is too salty, you will need to cut done the worcestershire suace/ketchup. Some brands do make it saltier.