2 green onions, chopped
2 cloves garlic, lightly crushed
1 tbsp. chili sauce
1 tbsp. catsup
2 tbsp. sake or dry sherry
1/2 tsp. salt
1 tbsp. honey
2 to 3 lb. spareribs
Combine onions, garlic, chili sauce, catsup, sake or dry sherry, salt and honey. Set aside.
To prepare meat, insert a table knife or one that is not sharp or pointed between thin membrane and meat on bony side of a side of ribs at about center. Lift knife until membrane is loosened enough to insert fingers, then pull membrane free entire length of meat. It comes off quite readily and unwanted fat comes with it.
Cut ribs across into 2 equal pieces and coat both sides generously with barbecue sauce. Place on rack in a shallow pan.
Bake at 325 degrees for 45 minutes. Turn and baste generously with sauce, and bake another 45 minutes to 1 hour or until done. Remove to cutting board and slice between ribs. Serves 2 to 3.