Instructions: 1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.

2. Beat eggs. Dip marinated rib sections in egg; then dredge in cornstarch to coat. Meanwhile, heat oil to smoking.

3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.

4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce.

5. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute.

6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot.

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