2 lb. country-style spareribs

SPARERIBS MARINADE:

1 1/2 tbsp. soy sauce
1 tbsp. rice wine
1 tbsp. minced gingerroot
1 tbsp. minced scallion
1 tbsp. minced garlic

BRAISING MIXTURE:

1/4 c. rice wine
3 tbsp. soy sauce
3 tbsp. sugar
1 1/2 c. chicken broth
1 c. safflower or corn oil
2 tsp. chili paste (available at most Chinese grocery stores)
1 tsp. sesame oil

Ask the butcher to cut the spareribs crosswise into thirds so that they measure about 2 to 2 1/2 inches in length. Trim any excessively fatty sections and place them in a bowl. Assemble the ingredients of the marinade, mixing the soy sauce, rice wine, gingerroot, scallion and garlic and add to the spareribs. Toss lightly to coat and let marinate at least 1 hour, or overnight in the refrigerator.

Assemble the ingredients of the braising mixture, mixing the rice wine, soy sauce, sugar and chicken broth.

Heat a wok; add the oil and heat to 400 degrees. Drain the spareribs, reserving the marinade; add the marinade to the braising mixture. Carefully place a portion of ribs in the hot oil and fry, over high heat, turning once, until golden brown. Remove with a slotted spoon and drain. Reheat the oil and deep-fry the remaining spareribs as directed. Remove and drain. Drain the oil from the pan.

Reheat the pan and a tablespoon of oil. Add the chili paste and stir-fry about 1 minute, until fragrant. Add the braising mixture and heat until boiling. Add the spareribs and bring the mixture to a boil. Reduce the heat to medium, partially cover and cook the spareribs about 30-35 minutes until the sauce has reduced to a glaze. If the sauce has not thickened sufficiently, uncover, turn up the heat and reduce until thick. Add the sesame oil, toss lightly to coat the ribs with the sauce and transfer to a serving platter. Serve with rice. Serves 6.