Sweet-Sour Spareribs #2

• 3 lb. spareribs
• 1 clove garlic, mashed
• 1 clove ginger, finely grated
• 1/2 cup salad oil
• 1 cup vinegar
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1/2 cup water

Marinade:

• Corn starch
• 3 Tbsp. brown sugar
• 1 Tbsp. salt
• 2 Tbsp. shoyu
• 1 tsp. Ajinomoto*

Daikon-carrot garnish:

• 1 1/2 cups daikon,* finely shredded
• 3/4 cup carrot, finely shredded
• 1 1/2 tsp. salt
• 1 1/2 Tbsp. sugar

Combine garnish ingredients and store in covered container overnight in refrigerator.

Prepare marinade and marinate spareribs 2 to 4 hours. Combine garlic, ginger, and salad oil in a saucepan and bring to a boil. Cool and add to sparerib mixture. Marinate another hour.

Brown spareribs in a large skillet or broiler. (If skillet is used, discard oil mixture after browning.) After browning, add to spareribs a mixture of vinegar, brown sugar, white sugar, and water. Steam spareribs for 45 minutes in a range-top type steamer until meat is tender.