Braised Pork Spareribs

This recipe is from http://www.pinoycook.net/. I am posting the recipe here because it's easier for me to access this rather than search the archives at the site. Just to be clear, this recipe is NOT mine but borrowed.

1-3/4 kilo of meaty spare ribs (you want the cut for barbequeing, not for cooking sinigang)
1 whole garlic
2 thumb-sized pieces of ginger
2 large onions
4 tbsps. of dark brown sugar
1/2 c. of light soy sauce
2-3 tbsps. of hot chili sauce
salt to taste
4-5 tbsps. of cooking oil

Cut the pork spare ribs between the bones.
Peel and finely chop the garlic and onions.
Peel and finely grate the ginger.
Heat the cooking oil in a wok or frying pan. Add the pork spare ribs and cook — in batches, if necessary — until lightly browned. Add the rest of the ingredients and stir well to blend. Pour in about 2 cups of water and bring to a boil. Lower the heat, cover and simmer for about an hour and a half or until the pork is tender.
During the cooking time, as the liquid evaporates, you may need to add a little water occasionally to prevent scorching. Half a cup or so each time should be enough. By the time the pork is done, there should only be a little sauce. As the chopped onions become mushy, they will thicken the sauce so there really is no need to add flour or starch.
Serve your braised pork spare ribs with hot rice or mashed potatoes and enjoy.