Spareribs, Korean Style

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and ½ cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop. Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another ¼ cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they’re ready. If not, add another ¼ cup of water and repeat the process. Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.