Rib sauce

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Ingredients:

-1/4 c. soy sauce
-1/4 c. dry sherry
-1/4 c. pineapple (or orange) juice
-1/2 c. dark brown sugar
-2 tbsp. salad oil
-2 cloves garlic, crushed
-2 slices fresh ginger root

Combine soy, sherry, juice, sugar, oil, garlic and ginger.
To prepare oven barbecued country ribs, trim off excess fat. Place ribs in shallow, non-aluminum pan. Brush mixture over both sides of meat. Pour remainder of sauce over ribs and let stand to marinate about two hours, turning every 30 minutes.

Drain ribs and place on rack over drip pan in preheated 425 degree oven. Roast 15 minutes; baste with reserved marinade. Reduce heat to 375 degrees and continue roasting until done (about 30 minutes) depending on thickness, basting every 10 minutes with the marinade.

Ingredients:

-1 (8 oz.) can apricot halves
-1 1/2 tbsp. coarsely chopped fresh ginger
-2 whole cloves garlic
-1 tsp. Chinese five spice
-2 tbsp. white vinegar
-1/4 c. soy sauce
-3 tbsp. bean sauce
-3 tbsp. sugar
-1/2 c. catsup
-1/2 c. hoisin sauce
-2 lg. sides (about 4 lb.) spareribs
-Sweet & Sour Kumquat sauce

In blender, whirl apricots including syrup, ginger, garlic, five spice, vinegar until smooth. Add soy, bean sauce, sugar, catsup, hoisin sauce. Whirl until blended. Trim excess fat from ribs.
Place ribs in large shallow baking pan, pour marinade over ribs, turn meat to coat. Cover and refrigerate 6 hours or overnight, turning occasionally. Remove ribs; drain well. Place on racks over foil-lined baking pans. Bake in 350 degree oven for 30 minutes. Turn meat over, continue baking until tender and pierced (about 40 minutes).

Brush occasionally with marinade during last 20 minutes of cooking. Cut spareribs into serving size pieces before serving. Pass Kumquat Sauce at table to spoon over ribs. 8 servings.