Ingredients

2 pounds lean pork spareribs, cut into single ribs
3 tablespoons sugar
2 tablespoons thin soy sauce
1 tablespoon black soy sauce
1 tablespoon Chinese red rice vinegar or red wine vinegar
1 tablespoon ketchup
1 tablespoon Shao Hsing rice cooking wine, or sherry (see note)

Directions

Trim excess fat from the spareribs. Rinse in cold water, pat with paper towels until almost dry to the touch, and place in a 3-quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid.

Add thin and black soy sauces, vinegar, ketchup, rice wine and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat, covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife, and the sauce is thick enough to lightly coat a spoon.

Transfer to a plate and skim excess fat from the sauce. Pour sauce over the spareribs. Serve immediately. Makes 4 to 6 servings as part of a multicourse meal.

Note: Shao Hsing rice cooking wine is an inexpensive rice wine available at Chinese grocery stores as well as liquor stores. You may substitute pale, dry sherry. Recipe from "The Wisdom of the Chinese Kitchen — Classic Family Recipes for Celebration and Healing" (Simon & Schuster) by Grace Young.