1 ½ lb. pork spareribs, cut crosswise into two-inch pieces (ask the butcher to do this)
Cornstarch
Vegetable oil for deep-frying
3 carrots, diced
3 celery stalks, diced
3 oz. rock sugar (about ½ cup of small lumps)
½ tsp. salt
¼ cup Chinese rice wine
¼ cup red rice
2 fresh mint leaves

1. Preheat oven to 350º F.
2. Heat vegetable oil in a deep-fryer to 375º F.
3. Wash spareribs and dry well with paper towels. Dust evenly with cornstarch. Deep-fry in batches three to four minutes or until golden brown.
4. Drain ribs and transfer to a clay pot or Dutch oven. Add carrots, celery, sugar, salt, rice wine, rice and mint.
5. Add enough water to just cover the ribs. Cover and bake one and a half hours or until pork is tender and sauce has thickened.

Serves four with white rice and baby bok choy.