ingredients
serves 4
1/4 cup oil
1 garlic clove, chopped
1 small onion, peeled and finely chopped
1 tablespoon fresh ginger root, chopped
2 pound pork spareribs, separated into single bones
salt
1 tablespoon sugar
1/4 cup soy sauce
1/4 cup dry sherry
freshly ground black pepper
2/3 cup chicken stock
method
1. Heat the oil in a heavy-bottomed pan. Fry the garlic, onion and ginger for 2 - 3 minutes, stirring all the time. Add the ribs, season with salt, and fry until Browned, about 5 minutes. Remove ribs.
2. Add the sugar, soy sauce, sherry and a sprinkling of pepper. Stir-fry for 3 minutes.
3. Add the stock and bring to the boil. Add the ribs and stir them until coated with the sauce. Cover and simmer for 20 minutes.
4. Remove the lid and simmer for a further 10 minutes. This can all be done ahead if desired.
5. Meanwhile heat the oven to 190°C (375°F). Arrange the ribs in a roasting tin (pan) and spoon over any remaining sauce.
6. Leave in the oven for 5-10 minutes until the surface of the meat is dry.
7. Transfer to a heated serving plate, spoon over any pan juices and serve hot.
