2 ½ lbs lean spareribs cut in 1 ½ inch pieces
3 cloves garlic crushed
5 tablespoons granulated sugar
6 tablespoons soy sauce
1 cup hot water
1 tablespoon cornstarch
½ cup cold water
¼ teaspoon salt
In a wok or skillet fry ribs in oil to which ¼ teaspoon of salt has been added until well browned on all sides, approximately 15 minutes. Remove spareribs with slotted spoon and drain on paper towels. Empty out oil.
Wipe the wok or skillet with paper towel, and add 5 tablespoons granulated sugar. Melt on low heat, stirring constantly with a wooden spoon, until it makes a golden syrup, carefully stir in 1 cup of hot water. Add soy sauce and garlic, cook for 1 minute. Return ribs to the pan, cover and cook until tender, stirring often approximately 1 ½ hours. If necessary, add more water as it cooks.
Remove ribs to heated platter; thicken remaining sauce with 1 tablespoon cornstarch which has been mixed in ½ cup of cold water. Pour thickened sauce over ribs and serve.