In a medium sized bowl, combine sherry, oyster sauce and brown sugar.
Pat ribs dry and season with five-spice powder on all sides.
Heat oil in a large heavy bottomed pot (with a lid) over medium-high heat. Add ribs and brown on all sides, about 2 minutes per side. You might have to do this in batches so you do not crowd the pan. You want the ribs to sear not steam.
Remove the browned ribs to a plate. Pour off all but about 1 Tablespoons of fat from pot. Return the pot to the heat and add the garlic and ginger. Cook for about 30 seconds. Pour in the sherry mixture and bring to a simmer.
Add the ribs back to the pot and cover with the lid. Place pot in oven for about 1 1/2 hours or until the ribs are tender. Once the ribs are done remove the lid and place in the oven for an additional 30 minutes until the ribs become sticky. Discard the ginger and garlic cloves.
Serve ribs with steamed rice.
* If you want to add a little heat to this recipe you can add 1/2 of a jalapeÃ±o pepper to the pot before you place it in the oven.
* You will need to buy the Sherry at a liquor store unless your grocery store sells hard liquor.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com