Rib sauce

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Ingredients:

-4 lbs. spare ribs
-1/2 cup soy sauce
-1 (16 oz.) can pineapple chunks, unsweetened
-1/4 cup sugar
-1 cup cider vinegar
-4 small quartered white onions
-1 carrot, julienned
-1 Tbsp. cornstarch
-2 Tbsps. dry sherry
-2 tsps. ground ginger

Trim meat of all fat and brush both sides with soy sauce, reserving 2 tablespoons. Place in shallow roasting pan and bake at 375 degrees for 1 1/4 hours, turning twice during cooking to brown evenly. Drain pineapple; reserve liquid. Mix 1/2 cup pineapple juice, sugar, vinegar, onions and carrot. Bring to a boil and cook over low heat 3 minutes. Mix cornstarch, sherry, and 2 tablespoons soy and stir into sauce, stirring until thickened and clear. Add pineapple and ginger and heat. Cut ribs and pour sauce over, mixing the juice from the drippings. Serve over hot rice.

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.