This preparation results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull the meat off the bone.

　　

Ingredients

4 servings

　　3 to 4 pounds spareribs, cut into 2-inch sections

　　1/4 cup sesame seeds

　　2 tablespoons chopped garlic

　　1/4 cup sugar

　　5 nickel-sized slices peeled fresh ginger

　　1/2 cup soy sauce

　　2 tablespoons sesame oil

　　Salt and freshly ground black pepper

　　1/2 cup chopped scallion

　　

Step 1

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.

　　

Step 2

Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they’re ready. If not, add another 1/4 cup of water and repeat the process.

　　

Step 3

Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

　　

Nutrition Per Serving

Per serving: 398.4 calories

　　157.6 calories from fat

　　17.5g total fat

　　3.1g saturated fat

　　17.4g cholesterol

　　2209.3g sodium

　　53.8g total carbs

　　3.3g dietary fiber

　　43.0g sugars

　　11.9g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.