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1 1/2 pounds meaty pork spare ribs
1 tablespoon dry sherry
2 tablespoons dark soy sauce (use tamari to make it gluten free)
3 tablespoons cider vinegar
4 tablespoons sugar
5 tablespoons water
Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle.
When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.
Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Serve hot.
Author: 52 Food
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 60 minutes (approx)
Yield: 2 - 4 servings