Six servings

Everyone loves barbecued spareribs and this recipe has to be one of my favorites.
Have these garlicky glazed ribs as an appetizer or entrée with vegetables and steamed rice. Serve with hot mustard for extra spice.

3 pounds Baby-back, country-style, or Chinese spareribs
(If they are long, you may ask the butcher to cut them across the length.) 

Marinade, (mixed together):
1 cup hoisin sauce
¼ cup  soy sauce
6 tablespoons rice wine or sake
¼ cups ketchup
3 tablespoons sugar
2 tablespoons minced garlic
3 tablespoons water

1. Bring a large pot of with 3 quarts of water to a boil. Add the spareribs
and return to the boil, then reduce the heat to medium and cook for about 20 minutes. Drain the spareribs and let cool. 
2. Using a sharp knife, separate the ribs, cutting between the bones. Place in a bowl. Pour the mixed Marinade ingredients onto the ribs and toss to coat. Cover with plastic wrap, and let marinate for at least 4 hours, or overnight, in the refrigerator.
3. Preheat the oven to 350 degrees. Arrange the spareribs on a baking sheet that has been lined with aluminum foil, spooning the marinade on top. Bake for 35 to 45 minutes, until golden brown and crisp.
Transfer to a serving platter and serve warm or at room temperature.

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For a specific health problem, consult a qualified health-care giver for guidance.