Western Chinese Spareribs and Stir-Fried Broccoli

Thursday 28 February

Pork for Barbara's return to Porkopolis. We had bought a bunch of meaty spareribs, of kind called "Western," i.e. without bones, and thought that an Eastern, i.e. Chinese, barbecue was just the thing. So we lavished the ribs with a jar of our previously-made "Asian Barbecue Sauce," grilled them, and finished them off in the oven.
Meanwhile, we stir-fried some broccoli in its innocence, with just a little garlic and a splash of Shao Xing wine to finish.