Stewed Pork Spareribs

From my collection of handwritten recipes. Have the butcher cut the ribs in 2" pieces for you or buy at an Asian market.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 1 lb. spareribs

Ingredients

•  meaty spareribs (like baby back)
• 2  tablespoons  oil
• 8  garlic cloves, crushed
• 8  slices fresh ginger, finely chopped
• 4  spring onions, cut in 3-inch segments (green onions)
• 2  teaspoons five-spice powder
• 3  tablespoons sugar (rock sugar suggested)
• 2  tablespoons dark soy sauce
• 5⁄8 cup  chinese black vinegar (5 fl.ozs. )
• 5⁄8 cup rice wine (or dry sherry, 5 fl.ozs. )
• 5⁄8 cup  chicken stock (5 fl.ozs. )

Directions

1. Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.