You can also use boneless shoulder or chops to make this dish. You will find the result just as deliciously satisfying.

Ingredients:

1^1⁄2 to 2^1⁄2 pounds (675 grams to 1.15 kilograms) meaty spareribs
1^1⁄2 to 2^1⁄2 tablespoons corn starch
peanut or corn oil for deep-frying
1 to 1^1⁄2 teaspoons spice salt
For the spiced salt:
2 tablespoons salt
3⁄4 teaspoon ground roasted
Szechwan peppercorns
1⁄2 teaspoon five-spice powder
For the marinade:
3⁄4 to 1^1⁄4 teaspoons spiced salt
1^1⁄2 to 2^1⁄2 tablespoons thin soy sauce
1 to 1^1⁄2 teaspoons sugar
8 to 10 turns black pepper mill
2 to 3 teaspoons Shaohsing wine or medium-dry sherry

Directions:

Ask the butcher to separate the spareribs, and then chop them into pieces about 2 inches (5 centimetres) long. This can also be done at home if you possess a heavy kitchen cleaver, a thick chopping board and a strong arm. Put the meat into a dish.


Prepare the spiced salt: Add the salt to a dry wok and stir-fry over moderate heat for about 4 minutes, or until it takes on colour slightly. Remove from the heat and add the Szechwan peppercorns and five-spice powder. Mix well and let cool. (Spiced salt can be kept in a covered jar for a long time.)
 
Prepare the marinade: Add the spiced salt, soy sauce, sugar, pepper and wine or sherry to the spareribs. Blend well. Let marinate for about 2 hours, turning the pieces over 2 or 3 times for better absorption.

Pour off any liquid marinade that has not been absorbed. Sprinkle with the corn starch and mix well to coat.
Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C) or until a cube of stale bread browns in 60 seconds. Place the spareribs on a large hand strainer or in a deep-frying basket. Dip into the oil 2 or 3 times while you separate the pieces with a pair of long chopsticks. Slide the pieces into the oil if you are using a perforated spoon and a wok, or leave the deep-frying basket in the deep fryer. Deep-fry for about 3 minutes, or until the pieces begin to surface. Remove and set aside.

Reheat the oil to the same temperature. Return the spareribs to the oil and deep-fry a second time for about 1 minute, or until crisp and thoroughly cooked. Remove and drain on paper towels before placing on a warm serving plate. Sprinkle with the spiced salt. Mix thoroughly, then serve. Serves 6 to 8.


Note: Left over spareribs can be reheated. Wrap in foil and place in a preheated oven at 375°F (190°C) for 20 minutes.