2 1/2 lb. pork spareribs, cut into individual ribs & each rib into 2" pieces
4 tbsp. low sodium soy sauce
2 tbsp. honey
2 tbsp. prepared plum sauce or chutney
2 tbsp. sherry, optional
2-3 scallions, cut into 1/2 diagonal slices, optional
1 tsp. Chinese 5 Spice Powder, optional
1 tbsp. vegetable oil
1 tsp. finely chopped ginger root
1 clove garlic, crushed
1/3 c. chicken broth
1 1/2 tsp. toasted sesame seeds
4-6 whole dried red chili peppers or 1/4 tsp. crushed hot red pepper
Slivered orange peel, optional

Toss spareribs with 2 tablespoons soy sauce in large bowl. Set aside. Stir honey, plum sauce, sherry, remaining 2 tablespoons soy sauce, sesame oil, chili peppers and 5 spice powder in small bowl to blend well. Set aside.

Heat oil in deep 12 inch skillet over medium high heat. Add ginger and garlic. Cook and stir about 5 second, until fragrant. Add ribs. Cook and stir 3 minutes until lightly browned on all sides. Remove from heat; carefully spoon off excess fat from skillet. Return skillet to medium heat. Add broth; simmer, covered, 10-15 minutes, dependent on thickness of ribs, until ribs are tender and cooked through.

Increase heat to medium-high. Stir in honey-plum sauce mixture; cook uncovered 7-8 minutes. Stirring occasionally until ribs are nicely glazed. Sprinkle ribs with sesame seeds. Garnish with sliced scallions and slivered orange peel, if desired. Makes 4 servings. Note: To toast sesame seeds, heat dry 8 inch skillet over medium heat; add seeds; stir 3-5 minutes until golden.