Sweet-and-Sour Spareribs

These Asian-style ribs are nice change of pace from the typical barbecue-sauced spareribs.

Note: The ribs marinate overnight in the refrigerator.

Recipe Ingredients:

5 pounds baby back ribs
1 cup granulated sugar
1 cup soy sauce
3/4 cup rice wine
1 1/2 cups red wine vinegar
12 cloves garlic, crushed
1 1/2 teaspoons thinly sliced gingerroot
3 tablespoons sesame seed

Cooking Directions:

1. Place rib pieces into a large mixing bowl or deep tray. Add sugar, soy sauce, rice wine, red wine vinegar, garlic cloves, gingerroot, and sesame seed.
2. Toss to coat evenly, cover, and marinate overnight.
3. The following day preheat the oven to 375°F (190°C). Drain marinade and discard. Arrange the ribs on an aluminum foil lined baking sheet. Bake for 1 hour. Remove from oven and cool slightly.

Makes 4 servings.

Tip: For appetizer servings, have your butcher cut the baby back ribs into individual pieces, then cut through the bone into 2 to 2 1/2-inch pieces.