Shanghai Style Sweet And Sour Ribs

Ingredients

800 gr pork spareribs
1 1/2 length peanut oil
500 gr sugar
80 ml chinese rice vinegar
3 gr salt
16 ml dark soy sauce
475 ml water
350 ml soy sauce
180 ml molasses
1/2 galangal
1/2 cilantro
1 gr pepper
1,900 ml stainless steel saucepan
200 on a candy thermometer

Instructions

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.