Shanghai Style Sweet And Sour Ribs

Ingredients

3 lb pork spareribs
1 1/2 length peanut oil
2 1/2 c sugar
3/8 c chinese rice vinegar
1 ts salt
1 tb dark soy sauce
2 c water
1 1/2 c soy sauce
3/4 c molasses
1/2 galangal
1/2 cilantro
1/2 ts pepper
2 quart 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.