Gather all the sauce ingredients, and wash the ribs with running water. Pat dry.

In a large mixing bowl, combine cleaned ribs, Shaoxing wine, cornstarch, egg white, minced garlic, light soy sauce, and sugar. Mix everything well until the marinade ingredients and ribs are thoroughly combined. Cover the dish with plastic wrap and refrigerate for at least 20 minutes for best results.

Remove the spare ribs from the marinade, allowing any excess marinade to drip off. In a large saucepan or a wok, add enough oil to cover the ribs and deep fry them until golden brown on medium high heat. Try to arrange the ribs in the deep frying pan in a single layer so you don't overcrowd them. The total deep fry time varies depending on the amount of the ribs. Mine takes about 10 minutes. Do not forget to flip them around to cook evenly. (Watch out for the hot oil!) Use a slotted spoon to scoop the ribs out and pat dry the fried ribs with a paper towel.

In the same wok, discard the oil. Add ketchup, sugar, and Zhejiang vinegar until you see bubbles. Fold in the ribs immediately and give them a quick stir so the ribs are even coated with the Peking sauce.

Sprinkle chopped green onions and roasted sesame seeds over the ribs for garnish, if desired. Peking spare ribs are best served hot. Serve alongside steamed rice or other side dishes of your choice. Enjoy!