You’ll Need:

5 lb pork spareribs, meaty
Sauce:
1 tbsp peanut oil
1 1/2 tbl minced garlic
2 tsp minced fresh ginger
1/4 cup Dry Sherry
1 1/2 cup pureed peach pulp
2 tbsp tomato paste
1 tbsp light brown sugar
1 1/2 tbl fresh lime juice
2 tsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp Chinese Chile paste with garlic
Salt and pepper, to taste

Directions : Cut the ribs into individual portions and set aside in a large bowl.
Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring.
Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees.
Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once