Instructions: In a large bowl, mix the spareribs with the sugar and soy sauce. Set aside to marinate for at least 30 minutes, stirring occasionally.

In another bowl, mix the rice miso with the sherry until it forms a smooth sauce and all lumps of miso have disappeared. Slowly add the chicken stock.

Place a wok over high heat for 3 minutes. Add the peanut oil, and swirl it around in the hot wok for a few seconds. Add half the spareribs and brown for 2 to 3 minutes, stirring occasionally. Remove the ribs with a wire strainer, allowing the oil to drip back into the wok. Repeat with the remaining ribs.

Reduce the heat to low. Pour off the excess oil in the wok, return to low heat, and add ginger, garlic, and scallions and cook, stirring, over medium heat for 2 minutes. Return the spareribs to the wok, increase the heat to high, and toss the ribs with the ginger and garlic for a few seconds.

Add the miso-sherry sauce to the wok, cover, and simmer slowly for about 45 minutes. Check and stir every 15 minutes, until the sauce is reduced to a thick syrupy glaze.

The ribs can be prepared ahead, up to two days in advance at this point. When ready to serve, place the ribs on a grill pan and broil 3 to 4 inches from the flame for about 5 minutes, then turn and broil for an additional 5 minutes. Remove the ribs from the broiler and serve.

Yield: 34 hors doeuvres

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