Lightly sweet, gently spiced pork ribs you can enjoy any time of year; grilled or oven baked. It’s an easy recipe and the do-ahead marinating option makes it perfect for picnics and barbecue parties.

1/2 cup soy sauce
1/3 cup plus 1 tablespoon honey
1/4 cup hoisin sauce
6 cloves garlic, peeled and minced
3 tablespoons dry sherry or sweet rice wine
3/4 teaspoon five-spice powder
5 pounds pork spareribs

Medium-hot grill or preheated 400° oven.

To make the marinade place the soy sauce, honey, hoisin sauce, garlic, sherry and five-spice powder in a small bowl and whisk to blend.

Pour half of the marinade into a large non-reactive (glass or enamel) baking dish. Place half the ribs in the dish and turn to coat. Place the remaining ribs in the pan and pour the remaining marinade over all, turning both slabs of ribs to distribute marinade evenly. Cover and allow to marinate at room temperature for 2 – 3 hours or place in the refrigerator over night. If marinating in the refrigerator, allow the ribs to come to room temperature before cooking.

Cook the ribs:
On the grill: place the ribs on the grill, turn and baste occasionally with remaining marinade for about 45 minutes, until cooked.

In the oven: spread the ribs on a rack in a roasting pan and bake for 30 minutes. Baste 2 – 3 times with marinade. Reduce heat to 350° and cook until tender, 40 – 50 minutes.

Yield: 6 servings.

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