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These ribs can be eaten with rice or noodles, or just by themselves with salad.
8 cups (2 liters) water
1/2 teaspoon salt
2 lb. (1 kg) pork spareribs, cut into 3-3 1/2 inch (7-8 cm) lengths
3 tablespoons vegetable oil
2 teaspoons finely chopped fresh ginger
6 shallots, finely chopped
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons hoison sauce
1 teaspoon sugar
1 teaspoon freshly ground black pepper
4 tablespoons hot water
2 tablespoons Shaohsing wine or dry sherry
1/3 cup (90 ml) chicken stock
scallion brushes, to garnish
Boil the water in a large pan and add the salt. Add the ribs to the pan and simmer for 4 minutes. Drain the ribs and pat dry with paper towels.
Heat the oil in a large, heavy-based casserole dish. Add the ribs and stir-fry for 3 minutes. Add the ginger and shallots and stir-fry for 2 minutes.
Add the two types of soy sauce, the hoison sauce, sugar, and black pepper. Increase the heat, stir-fry for 30 seconds, then add the hot water. Stir again and cover the dish.
Place the casserole in an oven preheated to 325 degrees F (160 degrees C) and cook for 1-1 1/3 hours. Stir in the Shaohsing wine or sherry, then remove the ribs from the sauce and arrange them, side by side, in a large roasting pan.
Return the ribs to the oven, increase the temperature to 400 degrees F (200 degrees C), and cook for 10-15 minutes more. Transfer the remaining sauce from the casserole to a small pan. Add the chicken stock and reheat. Arrange the ribs on a plate, garnish with the scallions, and serve with the sauce.
