Ching Du Pork Back Ribs

• 1 pork back ribs
• 3/4 t. salt
• 3/4 t. sugar
• 1/2 T. cooking wine or sherry
• 1/2 T. chopped garlic clove

Step 2

• 1 1/2 T. cornstarch
• oil for frying

Step 3

• 1 T. worcestershire sauce
• 1 1/2 T. ketchup
• 1/2 T. sugar
• 1 1/2 T. water
• dash of sesame oil

Cut the ribs into about 15 pieces.
Mix with ingredients in Step 1 above.
Add cornstarch and mix thoroughly.
Heat the wok and add oil.
Deep-fry the ribs over medium heat for about 4 minutes, or until golden brown.
Remove from the pan.
Reheat the oil and deep-fry the ribs again for 1 minute.
Remove and drain.
Bring ingredients in Step 3 to a boil.
Add deep-friend ribs.
Stir-fry over high heat until the liquid has almost completely evaporated.
Remove and serve.



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