|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Brown sugar||1 1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Country style pork spareribs||4 Pound, cut up|
|Orange marmalade||1 Cup (16 tbs)|
Use a 2 cup measure to mix together soy sauce, sherry, lemon juice, and seasonings.
Place ribs in plastic bag (on tray or shallow dish), add marinade; close bag.
Let stand at room temperature 2 hours, turning bag several times.
Drain ribs, reserving 1/2 cup marinade.
Place ribs in 2 quart oblong baking dish.
Bake in Radarange oven 38 minutes.
Turn dish completely around after the first 10 minutes.
Bake 10 minutes more.
Drain off excess juices.
Turn dish around again.
Cook 10 minutes; add the reserved marinade to orange marmalade, baste on ribs.
Turn dish and cook 8 minutes more.