These are the ribs once served in York Wong Restaurant, New Bedford, Massachusetts.
Slice spare ribs into 1 inch pieces. Place in a non-metallic bowl or Ziploc bag and combine well with salt, pepper, soy sauce, sherry and mashed garlic. (Mash the garlic using the side of a heavy knife and a few sprinkles of coarse salt).
Place in refrigerator and allow to marinate for 1-2 hours. Remove from refrigerator and stir in the cornstarch.
Heat oil to medium high (about 355F) and deep fry ribs for about 5 minutes. Drain and reheat oil. Refry ribs for one more minute.
Combine well the chili sauce, ketchup, sugar and sesame oil in a skillet or wok over low heat. Add the cooked spare ribs. Stir in one teaspoon of hot oil.
Serves 4.
Submitted by: CM
