1 kg of pork spare ribs, cut into smallish pieces
2 cloves of garlic, mashed to a paste in a pestle and mortar with a little salt
2 teaspoons of ground ginger
50 ml of dark soy sauce
2 tablespoons of brown sugar
4 tablespoons of wine vinegar
4 tablespoons of red wine
250 ml of water
- In a large saucepan, brown the ribs in some sunflower oil. Add the garlic paste, and fry for a few seconds.
- Add the ground ginger, soy sauce, brown sugar, wine vinegar, wine and water.
- Bring to a gentle simmer, cover the pan, reduce to minimum and cook until the ribs are very tender (about 2½ hours).
- Remove the ribs from the pan with a slotted spoon, and set aside.
- Pour all the sauce into a measuring jug, and leave to cool in the fridge so that the fat on top of the sauce goes white and solid.
- Remove the solid fat from the measuring jug, return the remaining sauce and the ribs to the pan and heat through.