|Spareribs||3 1⁄2 Pound, cut short|
|Water||2 Cup (32 tbs) (To Cover)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Ginger powder||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Hot pepper sauce||5 Drop|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Cut ribs apart and put into large pot.
Cover with water.
Bring to a boil.
Simmer, covered, for 30 minutes until partially cooked.
Put soy sauce, apple juice, vinegar, ginger, garlic powder and pepper sauce into bowl.
Cover and chill several hours or overnight, turning bowl occasionally to allow for complete coverage of marinade.
Dredge ribs in flour.
Deep-fry in hot fat 375°F (190°C) until browned.
Drain on paper towels.
Serve hot or cold.