Spareribs Korean Style

• 3 to 4 pounds spareribs, cut into 2-inch sections
• 1/4 cup sesame seeds
• 2 tablespoons chopped garlic
• 13 cup sugar
• 5 nickel-size pieces of ginger
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• Salt and pepper
• 1/2 cup chopped scallions

1. Place a large skillet that can hold ribs in one layer over high heat.
2. Add ribs and 1 cup water.
3. Boil, turning ribs occasionally, until liquid has evaporated.
4. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes.
5. Meanwhile, place sesame seeds in a small skillet over medium heat.
6. Shake pan occasionally until seeds brown slightly and begin to pop.
7. Add garlic and half the sesame seeds to skillet with ribs, and stir.
8. Cook 30 seconds.
9. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water.
10. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark.
11. If ribs are tender at this point, they are ready.
12. If not, add another 1/2 cup water and continue to cook until they are.
13. Add the salt and pepper to taste and the remaining sesame seeds and sesame oil.
14. Stir the dish once, sprinkle with scallions, and serve.

spareribs, sesame seeds, garlic, sugar, ginger, soy sauce, sesame oil, salt, scallions

Taken from cooking.nytimes.com/recipes/10908 (may not work)