Recipe: Small, Shanghai Style Sweet and Sour Ribs

SMALL, SHANGHAI STYLE SWEET AND SOUR RIBS

3 pounds pork spareribs, cut across bones into 1 1/2 inch lengths
Peanut oil for deep frying
1/2 cup sugar
1/3 cup Chinese rice vinegar
1 teaspoon salt*
1 tablespoon dark soy sauce

Rinse and dry ribs; then cut apart.

Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain.

Combine sugar, vinegar, salt and soy sauce; set aside.

Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy.

Add ribs; toss in the mixture until well coated.

Serve warm or at room temperature.

NOTES FROM SOURCE:
One of the things that led to my lifelong infatuation with Chinese food was Sweet and Sour dishes. I must have cooked dozens of different recipes, but the one that follows is probably THE best that I've found. deceived by it's simplicity. It's extremely filling and satisfying although it's not like the pineapple and cherry laden dishes that a lot Chinese places serve. Of course, you can embellish it with whatever you like, but I urge you to try it just as it is the first time. (I've done this with chicken too. Chop it bones and all into about 1 1/2 inch pieces and proceed as for the ribs.)

I serve it with steamed rice and a bowl of chopped up scallions (chopped fairly fine) and individual bowls of hot mustard, hoisin sauce, rice vinegar and maybe some spiced salt and hot pepper oil. Dip a rib in the sauce of your choice, then into the bowl of scallions and enjoy. (The scallions cut some of the richness of the ribs and add a nice fresh touch.) Great with beer and a side plate of sliced Thousand Year Eggs.

Spiced salt can be made by crushing about a teaspoon of black or Szechuan peppercorn and toasting them in a dry skillet with two teaspoons of salt until the pepper is fragrant and slightly browned.

Source: Bruce Cost, San Francisco Chronicle, 6/20/88