RIBS WITH SWEET POTATOES

3 pounces pork spareribs
7 Tablespoons soy sauce, divided use
6 Tablespoons light brown sugar
4 Tablespoons hoisin sauce
2 Tablespoons rice wine or sherry
2 Tablespoons finely grated ginger
5 cloves garlic, peeled, divided use
1 small red chili, finely chopped
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1 Tablespoon vegetable oil
2 Tablespoons butter
1 Tablespoon lemon juice
2 cups baby spinach leaves

Preheat oven to 400 degrees F.

Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.

Combine 6 Tablespoons of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves minced garlic and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.

Meanwhile, toss the sweet potatoes and the remaining garlic cloves in the vegetable oil with the remaining soy sauce. Place in a singe layer in a large roasting pan lined with aluminum foil or parchment paper (don’t use waxed paper). Roast for 15 minutes.

Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically. Remove the ribs from pan, set aside and keep warm.

In a bowl, mash the sweet potatoes, garlic, butter and lemon juice. Serve with the ribs and spinach.