Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

　　

Ingredients

Makes 4 servings

　　2 pounds pork spareribs, cut into individual ribs

　　1/4 cup cornstarch

　　About 12 cups peanut or vegetable oil for frying, divided

　　4 garlic cloves, thinly sliced

　　1 medium shallot, thinly sliced

　　2 tablespoons very thin matchsticks of peeled ginger

　　1/2 cup packed light brown sugar

　　2 tablespoons Chinese Shaoxing wine or medium-dry Sherry

　　1/3 cup reduced-sodium chicken broth

　　1/3 cup Chinese black vinegar

　　1/3 cup reduced-sodium soy sauce

　　

Step 1

Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.

　　

Step 2

Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.

　　

Step 3

Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.

　　

Step 4

Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.

　　

Step 5

Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.