2 lb. spareribs
2 limes (cut into 8 wedges)
2 c. cooking oil

MARINADE:

2 tsp. Lee Kum Kee Chicken Marinade Sauce
2 tsp. Lee Kum Kee Hoisin Sauce
1 tbsp. cooking wine
1 tsp. sugar
1 tsp. five spice

SEASONING:

3 tbsp. Lee Kum Kee Sweet 'N Sour Sauce
1 tbsp. Lee Kum Kee White Vinegar
2 tbsp. Lee Kum Kee Lemon sauce

PREMIX:

2 tsp. sugar
1 tsp. cornstarch
4 oz. water

Cut spareribs into pieces, marinate for 2 hours. Drain marinade. With slightly less than 2 cups of cooking oil, deep-fry spareribs until golden brown. Then drain oil. With 1 tablespoon cooking oil, stir-fry seasoning and spareribs until seasoning thickens. Add 2 drops of cooking oil and serve with lime juice.