Meaty spareribs are chopped into 1-inch pieces, marinated, boiled and then finished off by stir-frying in a tasty sauce until the rib pieces are nicely glazed.

Glazed Chinese Spareribs

1 1/2 pounds meaty spareribs

2 tablespoons dark soy sauce*
1 tablespoon Chinese wine* or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon five spice powder*

1 1/2 cups boiling water
2 tablespoons dark soy sauce*
2 tablespoons Chinese wine dry sherry
3 tablespoons peanut or vegetable oil
1 garlic clove, finely minced
2 tablespoons granulated sugar

Fresh sprigs of cilantro or parsley for garnishing (optional)

1. Chop the ribs into 1-inch pieces. Place them in a non-aluminum saucepan and add the next 4 ingredients and allow to marinate for 15 minutes. Add the boiling water and bring the rib mixture to a boil. Adjust heat to medium-low to maintain a strong simmer; then cover and simmer for 30 minutes, stirring occasionally. Remove from heat and drain the sauce into a bowl. Set the ribs aside. (You can do this step in advance and refrigerate, bring to room temperature before continuing).
2. Measure out 1/4 cup of the sauce and combine it with 2 tablespoons dark soy sauce and 2 tablespoons wine or sherry. This is the simmering sauce. Set it near the cooking area.
3. Heat a wok or large heavy skillet over high heat until hot; add the oil, swirl, and heat for 10 seconds. Add the garlic and then stir in the sugar, cooking until it is dissolved. Then add the simmering sauce a little at a time (it will splatter - stand back) and stir until it bubbles and caramelizes. Quickly add the ribs and toss them vigorously until the sauce coats all the rib pieces, with no sauce left in the pan. Scoop the ribs onto a serving platter and garnish with cilantro or parsley, if desired.

Serves 3 to 4 as an appetizer.

*Available in the Asian section of most grocery stores.