Ingredients

• 2 lbs lean pork spareribs, cut into single ribs
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon black soy sauce
• 1 tablespoon Chinese red vinegar or 1 tablespoon red wine vinegar
• 1 tablespoon ketchup
• 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
• 1/2 cup water

Instructions

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

2. Mix the regular and black soy sauces, vinegar, ketchup, rice wine, and 1/2 cup cold water in a bowl and pour over the spare ribs. Bring to a boil over high heat, covered.

3. 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.

4. Transfer to a plate and skim excess fat from the sauce. Pour sauce over the spareribs. Serve immediately.