2 lbs. pork spareribs, cut into 2-inch lengths
1 cup water
⅓ cup Chinese rice wine or dry sherry
¼ cup regular or dark soy sauce
2 tablespoons hoisin sauce
4 thin slices fresh ginger, slightly crushed
2 teaspoons minced garlic
1 ½ tablespoons brown sugar
2 whole star anise
3 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
3 tablespoons water
In a medium bowl, combine ribs, water, wine, soy sauce, hoisin sauce, ginger, garlic, sugar and star anise; stir to coat evenly.
Place rib mixture into a 2½-quart oval (or similar) casserole; place dish on non-stick metal tray.
Cook for 22 to 25 minutes cook according to your Advantium model's cooking settings or until meat is tender.
Add green onions during last 2 minutes of cooking time.
Remove ribs to serving bowl; keep warm.
Pour half of cooked sauce into a 2-cup glass measuring cup.
Dissolve cornstarch in water; add to sauce and blend well.
Place cup on non-stick metal tray.
Cook according to your Advantium model's cooking settings, stirring twice.
Pour thickened sauce over ribs.