2 tbsp. Shao Hsing wine are Dry Sherry
2 tbsp. Kikkoman Soy Sauce
2 lbs Pork Spare Ribs

Honey Glaze;

2 tbsp. Honey
1 tbsp. Kikkoman Soy sauce
1 ½ tsp. DiJon mustard
1 ½ tbsp. Peanut oil
4 tsp. Minced Garlic
1/3 cup Chicken Broth
Toasted Sesame seeds for Garnish

Prep;

Combine Marinade ingredients in a large bowl.
Cut spare ribs, between the bones into individual pieces.
Combine Honey glaze ingredients in a small bowl and set it aside.

Cooking;

Remove spareribs form marinade and drain.
Place wok or wide frying pan over high heat until hot.
Add the oil and coat the sides.

Add garlic and cook, stirring until fragrant, about 5 seconds. Add the spareribs and stir-fry for 3 minutes. Reduce heat to med.. Add the broth, cover and simmer for 10 min. or until the ribs or cooked through.

Increase heat to med.-high and add the honey glaze mixture.
Cook, uncovered, stirring occasionally, for 8 min. or until Spareribs are nicely glazed. Serve with rice.
Sprinkle with toasted Sesame seeds before severing. (optional )