• 3 lb. pork spareribs
• 3/4 cup plum sauce
• 1/4 cup cider vinegar
• 2 tbsp. tomato paste
• 1 tsp. minced fresh ginger
• 1 tsp. dijon mustard
• 3/4 tsp. worcestershire
• 1/2 tsp. hot pepper sauce
• 1 minced garlic clove

1. Cut spareribs into serving size. In a large pot cover ribs with salted water and bring to a boil; reduce heat, cover and simmer for about 40 minutes or until fork tender. Drain well and transfer to a bowl.
2. In a separate small bowl whisk together other ingredients; pour over ribs, turning to coat.
3. Cover and marinate ribs in fridge for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes.
4. Reserve marinade, place ribs on a rack over a pan for dripping. Bake at 350 degrees for 45 minutes turning often and basting with marinade. Or put on a greased grill and proceed the same as above for 10 to 15 minutes on medium high on the BBQ.

These ribs can be done in the oven or on a BBQ