|Spareribs||3 Pound (1.4 Kilogram)|
|Soy sauce||60 Milliliter (1/4 Cup)|
|Onion||125 Milliliter, sliced (1/2 Cup)|
|Packed brown sugar||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), finely sliced|
|Ground ginger||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Apricot juice/Orange juice||750 Milliliter (3 Cups)|
|Cornstarch||5 Teaspoon (25 Milliliter)|
|Water||30 Milliliter (2 Tablespoon)|
– Preheat oven to 400 °F (205 °C).
– Slice spareribs in half through the middle and separate into 3-inch (7,5 cm) pieces, then place in a three-quart (4 L) stove-top casserole.
– In a bowl, combine soy sauce, onion, brown sugar, garlic, ginger, salt, sherry, and juice. Pour mixture over spareribs, cover and cook for 1 hour, turning spareribs every 20 minutes. Mean while, dissolve cornstarch in water and set aside.
– Place spareribs in a serving dish and keep warm. Skim excess fat off sauce and add dissolved cornstarch. Stir over high heat for 5 to 6 minutes or until sauce thickens, then pour over spareribs.