2 lbs. Spareribs
1 Tbs. Pepper
2-3 Tbs. Onion flakes
1/2 c. honey
1/2 c. soy sauce
1/2 c. dry sherry
1/2 c. red wine vinegar
2 large cloves of garlic, minced
2 -1/2 tsp. grated ginger root
4 green onions, sliced thin
1-1/2 tsp tobasco sauce
pinch of salt
Have butcher split sparerib rack in half, horizontally for easier eating. Cut spareribs into individual ribs. Place ribs, pepper and onion into 6 quart pot. Cover with cold water, bring to a boil over medium heat. Reduce heat to simmer and cook 45 minutes. Drain ribs well.
Place drained ribs in large shallow roasting pan.
Prepare marinade. Pour marinade over ribs and refrigerate at least 4 hours or overnight. Drain ribs, reserving marinade. Place reserved marinade in 2-quart saucepan and cook over high heat until reduced by half.
Put ribs in roasting pan and pour marinade over ribs. Bake at 375 degrees for 25-30 minutes until ribs look nice and brown. Store in marindade.
These ribs can be made ahead and frozen in marinade. Bring to room tempature and bake for 25 minutes.
[For a party of 50, I used 4x recipe or 8lbs or spareribs]