Spare Ribs with Rock Sugar

This is a family favorite. This version is out of Chinese Cuisine by Huang Su-Huei. My dad has a similar version.

1 ½ lb. back side ribs

1 T cooking wine or sherry

1 oz. rock sugar or 2 T sugar

3 T white vinegar

4 T soy sauce

Optional: root vegetables

Wash the ribs and cut them into small pieces. (I use the small, pre-cut spare ribs often found in oriental stores.) Place the ribs (and root vegetables if using) in a pot. Add all ingredients. Cover and cook over low heat for 40 minutes or until the liquid has almost completely evaporated. Stir occasionally while cooking. If the liquid has not almost evaporated after 40 minutes of cooking, uncover, turn the heat to high and stir until the liquid has almost completely evaporated.