Add the boiling water and bring the simmer sauce to a boil. Adjust
heat to medium low to maintain a strong simmer, then cover and simmer
for 30 minutes, turning meat now and then.
Drain the Simmer Sauce into a bowl and set the ribs aside. (Can
do this step in advance and refrigerate, bringing to room temperature
Measure out 1/4 cup of Simmer Sauce and combine it with dark soy sauce
and dry sherry. Set it within reach for making the glazing sauce.
Heat a wok or large heavy skillet over high heat until
hot; add the oil, swirl, and heat for 10 seconds. Press and
turn the garlic in the oil with the back of a spatula. Stir
in the sugar until it is dissolved. Then add the simmer
sauce a little at a time (it will splatter - stand back) and
stir until it puffs into thick caramel bubbles. Then pour in
the ribs and tumble them vigorously until the sauce coats
all of them, with no sauce left in the pan. Scoop the ribs
onto a serving platter and garnish with parsley.
Serves 3 to 4 as a single appetizer; more with an assortment.