Ginger Ribs

I am pretty sure I posted this years ago but it a recipe that I usually make a few times over the year.  It is simple but takes time.  Also, make more than you think you need because I never make enough.

Ginger Ribs

For 5 people, I'd do 3 racks of baby backs if you have a few sides.  have the butcher cut them for you.  Makes life easier.
6 Tbsp. dark soy sauce
6 Tbsp. sugar
4 1" cubes of fresh ginger
4 scallions – sliced
3 tbsp. dry sherry
4 cups water

Put the ribs in a deep non-stick pan ( the non-stick is really key here ).  Add the soy sauce, sugar, ginger and scallions.  Pour the water and sherry over that and bring to a boil.  Cover the pan and simmer for about 45 minutes.  The ribs will have turned color at this point, they will look as if they have been boiled. 

Uncover, turn the heat up to high and let them cook for another 20-30 minutes or until the liquid gets really thick and syrupy.  Watch is at the end because you want the liquid to get into the ribs and evaporate but you don't want it to burn.  I leave just a little bit of sauce on the bottom of the pan when I turn it off.

The ribs should be coated in a dark sticky glaze.  Delicious.