Recipe: Szechwan Sweet and Sour Spareribs (using ginger, bean pasta and sherry)

SZECHWAN SWEET AND SOUR SPARERIBS

1 1/2 lbs meaty spareribs
2 Tablespoons oil
4 quarter-sized slices peeled ginger
1 cup boiling water
FOR THE SAUCE:
2 Tablespoons bean paste
2 Tablespoons dark soy sauce
2 Tablespoons dry sherry
2 tablespoons cider vinegar
2 Tablespoons sugar
2 teaspoons sesame oil
1 medium whole scallion, coarsely chopped

Separate the ribs first, then cop each, meat side down, into 3 pieces.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are white. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes.

In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion.

At the end of 45 minutes, the ribs should be tender and there should be very little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil.

From: Vicki,La - 10-22-97