If you liked this post, subscribe to my feed in an RSS reader or via email for more mouth-watering updates. If you've tried this recipe or restaurant, drop us your comment or feedback.

A couple of weeks ago, I wrote that we had Sweet and Sour Pork Ribs for our Year of the Ox kickoff lunch. Stephanie of “From Huskies to Husbands” commented that she’s “got to have the recipe for this because it looks so good I want to lick my computer monitor”.

So Stephanie, here I am, with the recipe you can easily make at home. I tend to eyeball my ingredients rather than use exact measures, so these measurements are just estimates.

Here I used about 2-3 long pork ribs. You need to get your butcher to chop them into 2-inch lengths. Give them a quick rinse and dry them on paper towels.

First, I coat the pork ribs well in a bowl with 2-3 tablespoons of flour and a pinch of pepper. Meantime, I get my wok fired up with 2-3 cups of cooking oil for deep-frying.

Nope, it’s not dangerous and you definitely won’t need any safety equipment. Just be sure you switch to medium/low heat and stand back a little when you drop/slide the ribs gently into the hot oil.

I flip the ribs over and move them around, and generally give them like 5-7 minutes so they’ll be cooked through but not burnt. I then remove the pork ribs to a plate, and drain all the oil from the wok till I’ve got like maybe a tablespoon left.

To that, I add 3-4 tablespoons of sweet and sour sauce, or hoisin sauce (available from your Asian grocer), a drizzle of light soy sauce and a handful of 2-inch lengths of spring (green) onions, and bring to a quick simmer.

After that, I pour the deep-fried pork ribs back in, and give it a few quick stirs to ensure every piece of rib is coated with that lovely sauce. Arrange ribs on a dish lined with lettuce leaves. Okay, ready to dig in ?