|Soy sauce||3 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Plum jam||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onion||1 Medium, finely chopped|
|Thyme leaves||1⁄2 Teaspoon|
|Lean pork spareribs||8 Pound (Left Uncut In Whole)|
In a small pan over medium heat, combine soy, wine, vinegar, oil, jam, garlic, onion, and thyme.
Stir until bubbling, then cool.
Put a large plastic bag in a rimmed baking pan.
Place rib slabs in bag, pour in marinade, and twist-tie bag closed.
Refrigerate for 4 hours or until next day, turning bag over occasionally.
Lift ribs from marinade and drain briefly (reserve marinade).
Place on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with reserved marinade, for about 1 hour or until meat near bone is no longer pink when slashed.
Cut into individual ribs