Have your meat man cut crosswise through the bones of the spareribs at about 1 1/2 inch intervals.
Cut bones apart.
Combine 3 tablespoons soy sauce, 1 tablespoon sherry, the garlic, and 1 teaspoon sugar; blend with meat.
Let stand at room temperature for at least 30 minutes, stirring occasionally.
Then blend in 1 tablespoon cornstarch.
Meanwhile, in a pan blend 2 tablespoons each sugar and soy sauce, 1 tablespoon sherry, the vinegar, and 1 teaspoon cornstarch.
Cook, stirring, until thickened, set aside.
Heat 2 or 3 inches of salad oil in a deep pan to 360°.
Drain marinade from spareribs and discard.
Add about 1/4 of the meat at a time to hot oil and cook 3 to 4 minutes or until very well browned; drain on paper towels.
Oil temperature should be at 360° before each addition of meat.
Drop cooked spareribs into the prepared sauce and mix well.