MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Shanghai Style Sweet and Sour Ribs
  Categories: Chinese, Pork, Ceideburg 2
       Yield: 1 servings
  
       3 lb Pork spareribs, cut across
            -bones into 1 1/2 inch
            -length
            Peanut oil
     1/2 c  Sugar
     1/3 c  Chinese rice vinegar
       1 ts Salt
       1 tb Dark soy sauce
       2 c  Sugar, brown, dark
       2 c  Water
   1 1/2 c  Soy sauce, light
     3/4 c  Molasses, dark
     1/2 ts Galangal, ground
     1/2 ts Cilantro, ground
     1/2 ts Pepper, black
  
   This one isn't for the barby, but I thought I'd pass it on anyway.
   Don't be deceived by the simplicity of this recipe.  It’s one of the
   very best sweet and sour rib recipes I've run across as well as being
   one of the easiest. The taste of the ribs shines through rather than
   being overwhelmed as it often is with more complex sweet and sour
   recipes.
   
   Combine and sugar and water in a 2-quart stainless steel saucepan and
   bring to a boil over moderate heat, stirring until the sugar
   dissolves. Increase the heat to high and cook briskly, uncovered, for
   5 minutes or until the syrup reaches 200F on a candy thermometer.
   Reduce the heat to low, stir in the soy sauce, molasses, galangal,
   cilantro, and pepper, and simmer for 3 minutes.  Remove from the
   heat; let cool.
   
   Strain the sauce through a fine sieve set over a bowl.  Sauce will
   keep at room temperature for 2 to 3 months if tightly covered.
   
   Posted by Stephen Ceideberg; October 5 1992.
  
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