Ingredients :

• 2 lbs (1 kg) pork ribs, cut in 1 inch (2.5 cm) squares
• 2 tsp (10 ml) chopped fresh ginger
• 5 tbsp (75 ml) brown sugar
• ¼ cup (60 ml) soy sauce
• 3 tbsp (45 ml) dry sherry
• ½ tsp (2.5 ml) five-spice powder
• 1 ½ cups (375 ml) vegetable oil

Szechuan Sauce :

• 3 tbsp (45 ml) vegetable oil
• 3 red chili peppers, chopped
• 2 tsp (10 ml) chopped ginger
• 2 tsp (10 ml) chopped garlic
• ½ medium onion, peeled and chopped
• 3 tbsp (45 ml) dry sherry
• 5 tbsp (75 ml) sugar
• 5 tbsp (75 ml) tomato catsup
• 5 tbsp (75 ml) white vinegar

Procedure :

1. Place ribs in a saucepan, cover with cold water and bring to a boil. Simmer 30 minutes; drain well.
2. Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.
3. Heat oil. Deep fry ribs in small amounts until golden brown and tender. Drain well.

To make sauce :

• Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until tender. Add sherry, sugar, catsup and vinegar. Simmer 10-15 minutes.
• Add ribs, stirring to coat well. Simmer 10 minutes and serve hot.

Makes 6 servings.