Stewed Pork Spareribs

• 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. )

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.

spareribs, oil, garlic, ginger, spring onions, fivespice powder, sugar, soy sauce, chinese black vinegar, rice wine, chicken stock

Taken from www.food.com/recipe/stewed-pork-spareribs-403413 (may not work)