Just as Ms. Dunlop stated in the headnote, sweet-and-sour ribs are not difficult to make, but they do take a little time because the recipe has several stages.
I didn’t deep-fry the spare ribs since it was an optional step. I thought the ribs turned out to be perfectly tasty without the frying. The ribs were tender, with a slightly crispy outer layer. The sauce was sweet an tangy, and will make you want to lick your fingers.
Husband normally doesn’t like any “sweet” dishes. But he actually liked this one, and had quite a few pieces.