Szechuan Sweet and Sour Spareribs

Ingredients

• 1 1/2-2 lbs pork spareribs, separated and cut through the bone into thirds
• 2 tablespoons peanut oil
• 4 slices fresh ginger, peeled and smashed
• 2 garlic cloves, peeled and smashed
• 1 cup hot water
• 1 green onion, chopped
• 3 tablespoons szechuan hot bean sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon sambal oelek (to taste)

Directions

1. 1

   Preheat wok (preferably nonstick) over high heat.

2. 2

   Add oil to wok and swirl to coat sides of wok.

3. 3

   Add ginger slices and garlic and toss in oil.

4. 4

   Add ribs to wok and stir fry until they are all white on the outside (no need to brown).

5. 5

   Add hot water and bring to a simmer.

6. 6

   Cover and simmer for 45 minutes to an hour.

7. 7

   Mix the last 7 ingredients together, stirring to dissolve the sugar.

8. 8

   The water should have about boiled off the ribs. Remove the cover and boil further if necessary.

9. 9

   Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.

10. 10

    Add the chopped green onion and stir fry another few seconds to combine.

11. 11

    Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.