Serves 6.

5 pounds meaty pork spareribs

Sauce
1 tablespoon peanut oil
1 1/2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/4 cup dry sherry
1 1/2 cups pureed peach pulp
2 tablespoons tomato paste
1 tablespoon light brown sugar
1 1/2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese chile paste with garlic
Salt and pepper, to taste

Procedures :
Cut the ribs into individual portions and set aside in a large bowl. Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat oven to 400 degrees F. 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.
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Category : Barbecue

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