Recipe by Bruce Aidells and Denis Kelly, featured in The Grassfed Gourmet p. 67
3/4 cup tamari
1 T ground ginger
1/4 cup honey
3 T finely chopped chives
3 cups water
2 T cider or rice vinegar
1 large head garlic, cloves peeled and left whole
3 lbs beef Spare Ribs
4 T sesame oil
In a large Dutch oven, whisk the tamari, ginger, honey, chives, water, and vinegar; add the whole cloves of garlic.
Add the spare ribs. Bring the pot to a boil over high heat, turn the heat to low, and simmer, covered, for 2.5-3 hours, or until the meat is fork-tender. If you start to run out of liquid, add 2/3 cup water and 1/3 cup tamari. Remove the ribs and keep warm, but continue to allow the broth to simmer, uncovered, on the stove.
Meanwhile, preheat the oven to 450F.
Place the ribs on a roasting pan, meat side up, and brush with sesame oil. Roast for 15 minutes, or until the edges become crispy. Serve in warmed shallow bowls with a few spoonfuls of broth poured on top.