See Krong Tord Gratium (Thai style Pork Spareribs with Crispy Garlic and Pepper)

The illustrious Bob threw a Thai feast one night to celebrate his wife's long-awaited completion of her PhD thesis. After eating myself nearly sick on altogether too much delicious Thai food, I came to the conclusion that Jenny should just start collecting PhDs so we can always have Thai feasts.

Rib ingredients:

Pork Spareribs (cut into 1 inch pieces)

3 cups Chicken Stock

1/2 cup Garlic (thinly sliced and deep fried in 1/2 cup oil until golden brown)

2 cups oil for deep frying

Sauce ingredients:

1/4 cup Coriander Roots and Stems (smashed and cut in half)

1 tsp White Peppercorns (crushed)

2 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

1/4 tbsp Sweet Soy Sauce

Tools:

1 no-bullshit wok or a deep fryer

1 medium to large pot

1 pair of long chopsticks (highly recommended for the deep-frying and fishing-out applications)

Dump the spareribs in a pan with all the "Sauce" ingredients. Toss to coat, and then add the chicken stock. Bring to a boil and then simmer for about 20 minutes, until the sauce starts to thicken. Once that's set, fish out the spareribs and then put them on a paper towel to drain. Strain out the rest of the junk from the sauce and retain sauce for later. Fill up your wok or deep fryer with toil, and deep fry the ribs on medium heat for 4 to 5 minutes (until they look golden and delicious). Unlike the traditional tater tots method of deep frying, you will want to keep stirring these little buggers around in the oil as they are cooking (you can't just "set it and forget it!" like that one couple of fatasses who peddle an industrial flash fryer on that infomercial they play every Sunday on Channel 38 and 56). When you're stirring, watch out for the hot oil bubbles - those ribs can get feisty and you don't want to have to explain the eye patch to your guests (alternately, if you're a total deep-frying gimp, invest in some eye protection) Once the ribs are well and truly fried, put them on a paper towel to drain and serve on individual plates with warmed sauce poured over them and crunchy deep fried garlic rounds on top. Oh so delicious!