Ribs with Black Vinegar Sauce

Ingredients

• 0.3 cup vinegar black chinese
• 0.3 cup cornstarch 
• 2 tablespoons rice wine chinese
• 4  garlic clove thinly sliced
• 2 tablespoons ginger peeled very thin
• 0.5 cup brown sugar light packed
• 0.3 cup chicken broth reduced-sodium
• 0.3 cup soy sauce reduced-sodium
• 2 pounds pork spareribs cut into individual ribs
• 1 medium shallots thinly sliced
• 12 cups vegetable oil for frying divided

Equipment

• bowl
• sauce pan
• whisk
• pot
• slotted spoon

Directions

1. Blanch ribs in a 4-quart pot of boiling water 4 minutes.
2. Drain and pat dry.
3. Whisk 1/2 teaspoon salt into cornstarch in a large bowl.
4. Add ribs and toss.
5. Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch.
6. Transfer with a slotted spoon to a bowl.
7. Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes.
8. Add brown sugar and cook, stirring, until dissolved, about 1 minute.
9. Add wine and boil 1 minute.
10. Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
11. Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.