Title: BARBECUED SPARERIBS
 Keywords: RIBS, BBQ, SAUCE, SPARERIBS
 -------------------------------------------------
(for in the oven, tho you could finish them on
 the grill)

 1 celery stalk
 1 small carrot
 1/2 onion
 4-5 lbs. spareribs

 Marinade:
 2 C. chicken stock
 1 C. soy sauce
 3/4 C. catsup
 1/2 C. sherry
 1/2 C. pineapple juice
 1/2 C. honey
 2 Tbsp. sugar
 1/2 tsp. finely minced fresh ginger
 1/2 tsp. minced fresh garlic
 1/2 tsp. freshly ground pepper

 Glaze:
 2/3 C. honey
 2 Tbsp. soy sauce
 1 tsp. ground ginger
 1/8 tsp. freshly ground pepper
 1/4 C. marinade (above)

Fill large stockpot 2/3 full of water. Add celery, carrot, & onion
 & bring to boil over high heat. Add ribs, reduce heat, & simmer
 until ribs are tender, about 1 hour. Drain ribs well & let cool.
 (Ribs can be left whole, or cut into individual portions.)

For marinade: Combine all ingredients & pour into shallow, glass
 roasting pan. Add ribs & marinate in refrigerator for 24 hours,
 turning occasionally. Preheat oven to 375 degrees. Remove ribs from
 marinade & arrange on baking sheet, reserving 1/4 C. marinade for
 Glaze.

For glaze: Combine all ingredients in small bowl (including
 reserved marinade). Brush ribs generously with glaze. Bake ribs,
 brushing with glaze every 10 minutes, until edges are crispy, about
 20-30 minutes. (These ribs can be finished on charcoal grill rather
 than in the oven - GOOD!) 4-6 servings.