Aunty Bev’s Spareribs

• 1/2 cup Shoyu
• 3/4 cup Brown Sugar
• 1/2 cup Ketchup
• 2 ounces Wine or Sherry
• Fresh Ginger and Garlic (to taste)
• 2 to 3 pounds Spareribs

Combine shoyu, sugar, ketchup, wine and garlic in a large pot. Mix well. Add ribs and cover. Cook for 1-1/2 to 2 hours on low heat. Stir occasionally.

If ribs are made the night before, scrape off excess oil before reheating.