|Pork spareribs||1 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Baking soda/Meat tenderizer||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Ice water||1 Tablespoon|
|Oil||5 Cup (80 tbs) (For Deep Frying)|
|Worcestershire sauce||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Chinese parsley||1 Tablespoon|
|Peeled pineapple slices/Lettuce||1 Cup (16 tbs)|
Cut spareribs in half lengthwise and cut between bones to make 2-inch pieces.
Combine marinade ingredients and spareribs in a bowl; mix well and let stand 3 to 4 hours.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower spareribs into hot oil with a slotted metal spoon.
Deep-fry over high heat about 3 minutes until spareribs are crisp and lightly browned.
Remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil remaining in wok over medium heat 30 seconds.
Add seasoning sauce.
Bring to a boil, stirring occasionally.
Remove from heat.
Add fried spareribs, mixing well to coat with sauce.
Arrange spareribs and sauce on a platter.
Garnish with Chinese parsley and pineapple slices or lettuce, if desired.