4 lbs. spare ribs, as sm. as possible, chopped into 1-inch lengths, the ribs separated
3 tbsp. Chinese or Japanese soy sauce
2 cloves garlic, smashed and peeled
1 inch piece of fresh unpeeled ginger, smashed
1 clove star anise (available in Oriental store)
4 tbsp. Chinese brown vinegar
4 tbsp. sugar
4 tbsp. sherry
1 tbsp. soy sauce
2 tsp. cornstarch dissolved in 2 tbsp. cold water
4 tbsp. sliced scallions

In wok or large skillet, covered, simmer spare ribs in soy sauce, garlic, ginger, star anise and enough water to barely cover. Cook until tender, turning the ribs several times since the liquid evaporated, about 45 minutes to 1 hour. Remove ribs from pan and set aside.

Pour off all but 4 tablespoons of liquid which degreased will serve for sauce. Add vinegar, sugar, sherry, soy sauce and cornstarch paste and simmer briefly until sauce thickens slightly. Return the spareribs to the pan, folding them into the sauce to reheat. Sprinkle with scallions and serve. Serves 4-5.