Sweet and Sour Spare Ribs - Kona Spare Ribs

• 3 lbs (1.4 kg). spare ribs, cut up into 1 to 4 rib sections
• 1 piece fresh ginger, crushed
• 2 cloves garlic, pressed or diced up
• 1 cup (225 ml) water (or chicken stock)
• 1 tsp (5 ml) salt
• 1-1/2 cups (350 ml) Japanese rice vinegar
• 1-1/4 cups (300 ml) brown sugar
• 1/4 cup (60 ml) shoyu (soy sauce), or to taste
• 1 tsp (5 ml) monosoduim glutamate, optional
• steamed rice

1. In a deep medium mixing bowl, add the ginger, garlic, water (or chicken stock), salt, rice vinegar, brown sugar and shoyu to taste and the optional monosoduim glutamate.
2. Whisk together and set aside.
3. Place the cut up ribs in a large boiling pot or dutch oven and cover with water and boil for a full 15 minutes.
4. Drain all the water off the ribs and add the sauce mixture prepared earlier to the pot with the hot ribs.
5. Simmer the ribs in this sauce for about 1-1/2 to 2 hours, until the meat is very tender.
6. Serve with streamed white rice and use sauce as desired.

sections, fresh ginger, garlic, water, salt, vinegar, brown sugar, shoyu, glutamate, rice

Taken from online-cookbook.com/goto/cook/rpage/000E53 (may not work)