About this recipe:This recipe gives the most deliciously tender Chinese-style pork spareribs. The ribs are well flavoured, but not overly sweet. You can easily substitute this recipe for pork chops or any other meat.
450g pork spareribs, chopped into 7.5cm pieces
1 tablespoon vegetable oil
1 (2.5cm) piece fresh root ginger, sliced
5 spring onions, cut into 5cm pieces
1/2 teaspoon ground cinnamon
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon rice wine
1/4 teaspoon salt
1/4 teaspoon black pepper
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Bring a large pot of water to the boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
Heat the vegetable oil in a frying pan over high heat. Stir in the ginger, spring onions and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar and rice wine. Season with salt and pepper. Bring the mixture to the boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Available in most major supermarkets and Chinese stores. If unavailable, substitute in sherry.