Chinese Takeout-Style Sweet and Sour Spare Ribs

Ingredients

• 1 pound spare ribs, preferably cut into 2-inch sections
• 1 quart cooking oil
• One 2-inch piece of ginger, sliced into a couple of slabs
• 2 scallions, roughly chopped
• 3 tablespoons Shaoxing rice wine
• Kosher salt
• 2 teaspoons soy sauce
• 4 tablespoons white sugar
• 1 to 1 1/2 tablespoons Chinkiang vinegar
• 1/2 teaspoon sesame oil, optional

Directions

1. Warm the oil in a wok over high heat until it registers 350 degrees F. Pat the ribs very dry with paper towels, then ease them into the oil and fry, moving and turning them now and then, until they are golden brown, about 5 minutes. Lift the ribs out with chopsticks or a slotted spoon and place them on a paper towel-lined plate. Set them aside.
2. Remove the oil from the wok, leaving 3 tablespoons behind. Put the wok back over medium heat and warm the oil until it shimmers. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Return the ribs to the wok and stir-fry for 1 minute more.
3. Slowly pour in enough water to come at least ¾ of the way up the ribs, about 1 cup. Stir in the soy sauce, sugar, and salt. Lower the heat and simmer until the ribs are tender, 30 to 40 minutes. As the cooking liquid cooks down, turn the ribs and spoon the sauce over the top.
4. Once the sauce has thickened into a syrupy glaze, stir in the vinegar and continue cooking for a few minutes. Take the wok off the heat, add the sesame oil if you are using it, and serve warm or at room temperature.